Corned Beef (Corn Your Own) |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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The traditional Irish dish - just in time for St. Paddy's Day! This requires 48-60 hours curing time in your fridge, but you get great-tasting corned beef in the end. Ingredients:
4 1/2 lbs beef brisket |
1/4 cup salt |
16 cups water |
2 cups salt (the sea salt is better) or 3 cups sea salt (the sea salt is better) |
1/2 cup sugar |
4 bay leaves |
16 peppercorns |
4 teaspoons pickling spices |
4 garlic cloves, halved |
Directions:
1. Trim all but 1/4 inch of fat from meat.
2. Wash and pat dry.
3. Rub with 1/4 cup salt.
4. In large saucepan, heat water, salt and sugar and stir to dissolve.
5. Place beef in large glass bowl and pour salted water over.
6. Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
7. Place weighted plate over so meat is completely immersed.
8. Refrigerate 48-60 hours.
9. Remove meat and rinse thoroughly.
10. Place in large saucepan and cover with boiling water.
11. Add remaining bay leaves, peppercorns, pickling spice and garlic.
12. Cover and simmer for 4 hours, or until meat is tender.
13. Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.
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