CORNED BEEF (CORN YOUR OWN)

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Corned Beef (Corn Your Own) image

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

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

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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