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Prep Time: 20 Minutes Cook Time: 210 Minutes |
Ready In: 230 Minutes Servings: 14 |
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This is a great way to learn how to corn your own beef. Ingredients:
1 pound kosher salt |
2 gallons water, divided |
8 pounds beef brisket |
6 bay leaves |
8 black peppercorns |
1 onion, chopped |
1 medium head cabbage, quartered |
1 pound carrots, sliced |
1 turnip, chopped |
1 teaspoon chopped fresh cilantro |
8 potatoes - peeled and cubed |
Directions:
1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.
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