Corned Beef From ScratchFrom poohbearlovesheavymetal 8 years ago
- Brine the meat: shopping list
- 8 cups water shopping list
- 1 1/4 cup salt shopping list
- 3 Tbsp white sugar shopping list
- 4 heaping Tbsp pickling spices shopping list
- 6 whole peppercorns (any color) shopping list
- 8 bay leaves shopping list
- 2 cloves of fresh garlic, minced shopping list
- 1 6-pound beef brisket (you can cut into two 3-pound pieces if that's easier to store in your fridge) shopping list
- Cook the meat: shopping list
- Marinated beef brisket shopping list
- 3 Tbsp pickling spices shopping list
- 6 bay leaves shopping list
- potatoes, carrots, parsnips, cabbage (however many you want) shopping list
- 1 large onion, quartered shopping list
- Plenty of cold water shopping list
How to make it
- You'll want to brine the meat for several days before you cook the corned beef; I usually brine mine at least a week before.
- Start by bringing the water to a boil.
- Add the salt and sugar, and stir until they dissolve completely.
- Then turn off the heat and add the pickling spices and peppercorns. Set aside to cool to room temperature.
- Add the garlic and bay leaves to the cooled brine.
- Place meat in a large zip-top bag with brine.
- Set inside a casserole dish in case of leaks OR If your as lucky as me to have an old Tupperware bowl with a lid that's just the right size you may use that but you'll never be able to use it for anything else as it always smells like corned beef no matter how many times you wash it.
- Just make sure the meat is covered in brine at all times!
- Put the whole thing into your fridge.
- Refrigerate for up to 7 days, turning the meat once a day.
- If you used a plastic bag lift the whole thing up and turn it over.
- When it's time to cook your corned beef start by scrubing and peeling the potatoes, carrots, and parsnips. Set aside.
- Remove corned beef from brine; discard brine.
- Place the beef in a large pot. Add enough cold water to cover it by about 1/2 an inch.
- Add the 3 Tablespoons of fresh pickling spice and the bay leaves, and bring to a boil.
- Boil gently for about 2 1/2 to 3 hours, or until beef is tender.
- Add potatoes, carrots, parsnips in the last 1 hour of cooking, and cabbage in the last 15 minutes.
- Allow beef to cool in the broth, then drain, carve, and serve with vegetables.
The Cookpoohbearlovesheavymetal Millville, CA
The Rating4 people
I've always wondered how to do this, thanks ;)hayleesgrandma in Waldron loved it
I didn't have a clue on how to make home-made Corned Beef. This is wonderful. My husband will be delighted. It sounds delicious and makes me hungry! Excellent post.chihuahua in Sonoma County loved it
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