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Corned Beef, Home-Cured IV (M, TNT)
Source: Unknown
Serves: 8 to 10

8 cups water, or more if necessary to cover the meat
1-1/4 cups kosher salt
1 cup sugar
3 tbsp. pickling spices (use commercial blend or click here for recipe)
1 6-to-8-pound whole beef brisket

1 medium onion, spiked with 3 cloves
3 garlic cloves
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
1 tsp. peppercorns

Bring the water to a boil in a saucepan. Add the salt and sugar and stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45°F.

Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refrigerate for 8 to 12 days. Stir the brine each day and turn the beef occasionally.

To cook the corned beef, remove the meat from the brine and put it in a large pot. Cover with water and add the vegetables, bay leaves, and peppercorns. Simmer over low heat until tender, 2-1/2 to 3 hours, or more if necessary. Thinly slice across the grain and serve hot or cold.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A