CORNED BEEF (CORN YOUR OWN)
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.
Provided by evelynathens
Categories Meat
Time 4h10m
Yield 12-16 sandwich servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim all but ¼ inch of fat from meat.
- Wash and pat dry.
- Rub with ¼ cup salt.
- In large saucepan, heat water, salt and sugar and stir to dissolve.
- Place beef in large glass bowl and pour salted water over.
- Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
- Place weighted plate over so meat is completely immersed.
- Refrigerate 48-60 hours.
- Remove meat and rinse thoroughly.
- Place in large saucepan and cover with boiling water.
- Add remaining bay leaves, peppercorns, pickling spice and garlic.
- Cover and simmer for 4 hours, or until meat is tender.
- 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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