New England-Style Pickled Beef |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Soaking meat in a salt solution is exactly how old-fashioned corned beef is made. The three-day brining period is a great technique for keeping the brisket moist. Beef brisket or boneless pork shoulder are excellent in this boiled dinner. Garnish with chopped parsley. Ingredients:
7 cups water, divided |
2 tablespoons black peppercorns |
2 tablespoons pickling spice |
1 tablespoon juniper berries, crushed |
1 tablespoon coriander seeds |
8 bay leaves |
6 thyme sprigs |
4 garlic cloves, crushed |
3/4 cup kosher salt (such as diamond crystal) |
1/2 cup sugar |
2 cups ice cubes |
1 (4 1/2-pound) beef brisket, trimmed |
1 1/2 cups (2-inch-thick) slices carrot |
1 (2-pound) head green cabbage, cored and quartered |
9 small red potatoes, quartered |
6 small onions, peeled and halved |
Directions:
1. Combine 1 cup water, peppercorns, and the next 6 ingredients (peppercorns through garlic) in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels.
2. Place brisket in a large stockpot; cover with water. Bring to a boil; skim foam from surface. Cover, reduce heat, and simmer 2 1/2 to 3 hours or until brisket is tender. Remove brisket from pan; keep warm. Reserve cooking liquid. Add carrots, cabbage, potatoes, and onions to reserved cooking liquid; bring to a boil. Reduce heat, and simmer 30 minutes or until tender.
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