Recipe

Corned Beef Casserole Recipe

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Ingredients

Directions

Step #1 ---BRINE------ 4 c Water 3 c Cider vinegar 2 Tabelspoons coarse kosher -salt 1 c Dark brown sugar 3 tb Mixed pickling spices 1 tb Peppercorns; cracked.
Step #2 3 Bay leaves; up to 4 1 lg & 1 medium onion cut into -wedges 1 - 2 tbsps crushed red -pepper.
Step #3 4 to 6 lb beef brisket (I have also used rump roast) This also works with beef tongue, but you first have to boil the tongue about 4 hrs then peel it - then proceed as below.
Step #4 Use a non-reactive cooking pot, Stainless steel or enameled ware, glass (Visions).
Step #5 DO NOT USE ALUMINUM!! Stab beef all over with an ice pick (to allow brine to penetrate meat) Bring water & vinegar to a simmer.
Step #6 Add the salt, sugar & spices, stir till dissolved.
Step #7 Add the onion & pepper & bring to a boil.
Step #8 Place the meat in the liquid, bring back up to a boil, remove this from heat.
Step #9 allow this to cool, cover & place this in refrigerator.
Step #10 Allow to stand for 5 to 7 days, turning meat twice a day.
Step #11 Make sure liquid completely covers meat - You can weight it down using a heavy plate & a brick triple wrapped in plastic wrap.
Step #12 At the end of the 5 or 7 days, drain the meat in a collander, press to remove as much brine as possible.
Step #13 Pat dry with paper towels.
Step #14 If you want to treat with a spicy rub, now is the time to apply it.
Step #15 Wrap tightly in plastic wrap & put in the fridge overnight.
Step #16 Then cook as you wish.
Step #17 --.
Enjoy the Corned Beef Casserole recipe