Corned Beef
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
55
Spice
63
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Brown Sugar1 tsp
Mustard Seed1 tsp
Black Peppercorn1 tsp
Ground Ginger910 g
Ice2270 g
Beef Brisket (trimmed)1 small
Onion (quartered)1 large
Carrot (coarsely chopped)1 stalk
Celery (coarsely chopped)Directions:
1
Watch how to make this recipe
2
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger
3
Cook over high heat until the salt and sugar have dissolved
4
Remove from the heat and add the ice
5
Stir until the ice has melted
6
If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F
7
Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine
8
Seal and lay flat inside a container, cover and place in the refrigerator for 10 days
9
Check daily to make sure the beef is completely submerged and stir the brine
10
After 10 days, remove from the brine and rinse well under cool water
11
Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch
12
Set over high heat and bring to a boil
13
Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender
14
Remove from the pot and thinly slice across the grain