Recipe

Corned Beef From Scratch Recipe

	Poohbearlovesheavymetal / All my dishes 3 months, 2 weeks ago An Irish American favorite made from scratch. So easy and good you'll never buy the kind in the package again. Prep:10000m Cook:180m Servings:12	Poohbearlov
	hearty flavorful holiday irish homemade scratch potatoes cabbage carrots onion garlic picklingspices

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Fans

chihuahua

jenniferby

invisiblec

hayleesgra

Ingredients

Brine the meat:

8 cups water

1 1/4 cup salt

3 Tbsp white sugar

4 heaping Tbsp pickling spices

6 whole peppercorns (any color)

8 bay leaves

2 cloves of fresh garlic, minced

1 6-pound beef brisket (you can cut into two 3-pound pieces if that's easier to store in your fridge)

Cook the meat:

Marinated beef brisket

3 Tbsp pickling spices

6 bay leaves

Potatoes, carrots, parsnips, cabbage (however many you want)

1 large onion, quartered

Plenty of cold water

Directions

Brine the meat:

Bring 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 I 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.

Cook the meat:

Scrub and peel 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.

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Comments

hayleesgrandma 3 months, 2 weeks ago said:
I've always wondered how to do this, thanks ;)

chihuahua 3 months, 2 weeks ago said:
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.

krumkake 2 weeks, 2 days ago said:
My Irish husband, children and in-laws (and Scandinavian/Welsh "me")thank you - this is DEVINE!

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