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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket. Ingredients:
2 quarts water |
2 tablespoons brown sugar |
3/4 cup kosher salt |
1/2 cup apple cider vinegar |
1 (3 lb) beef brisket |
4 garlic cloves, smashed |
2 tablespoons pickling spices |
1 teaspoon peppercorn, whole |
1 teaspoon mustard seeds |
2 teaspoons paprika |
Directions:
1. Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
2. After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
3. Serve with nice mustard and a horseradish sauce.
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