The Lewis & Clark Cookbook/Leslie Mansfield

Home Corned Beef
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 to 10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 quarts warm water 2 cups noniodized salt 1/4 cup sugar
2 tablespoons pickling spice 1 teaspoon saltpeter (optional) 5 pounds fresh beef brisket
FOR THE CORNED BEEF: 2 onions, sliced 2 cloves garlic, minced 2 bay leaves
6 whole cloves



1 In a large nonreactive pot, whisk together the warm water, salt, sugar, pickling spice, and saltpeter (if used) until the salt has dissolved. Place the brisket in the brine and weigh down with a plate. The beef must be completely submerged. Cover the pot and refrigerate for 3 weeks. Turn the brisket every 5 days.
2 After 3 weeks remove the brisket from the brine and rinse well. Discard the brine. The corned beef is now ready to be cooked.
3 Remove the corned beef from the brine and rinse thoroughly. Place the corned beef in a large pot and barely cover with water. Add the onions, garlic, bay leaves, and cloves. Bring to a boil, then reduce heat to medium-low, cover pot, and simmer for 2-1/2 hours. To serve, slice the meat across the grain.

Back