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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer! YUM! The meat turns nice and pink, just like the store bought brisket! Ingredients:
2 quarts water |
1/2 cup canning salt |
1/2 cup morton tender quick salt |
10 peppercorns (don't ask me why not 12 ) |
3 tablespoons sugar |
2 tablespoons pickling spices |
1 -2 garlic clove |
5 -6 lbs venison roast (or geese breast) |
Directions:
1. Combine all brine ingredients and bring to a boil.
2. Cool.
3. Pour over roast(s) in a non-metal container.
4. Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
5. Rinse WELL.
6. Cover with water and simmer 3 - 4 hours or until tender.
7. *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
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