Best Corned Beef
Classic Corned Beef recipe 76
76
Ingredients
| 8 | pounds |
beef brisket
boneless |
|
| 1 | cup |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
pickling spices
|
* |
| 1 | head |
garlic
|
* |
| ¼ | teaspoon |
saltpeter
|
* |
| 1 | pinch |
alum
|
* |
Directions
Place brisket in a large stoneware crock and cover completely with water.
Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days. Place in the fridge for 16 days.
Remove from the crock and place in a large kettle. Cover with boiling water and boil for 1½ hours.
Turn off heat and let stand in water in which it has cooked for at least 2 hours.
Remove meat to another deep kettle.
Place in sink and let cold water run into the kettle (not directly ON the meat) for 1 hour. (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use.
Nutrition Facts
Serving Size 327g (11.5 oz)Amount per Serving
Calories 105670% of calories from fat
% Daily Value *
Total Fat 82g
127%
Saturated Fat 32g
161%
Trans Fat
0g
Cholesterol 278mg
93%
Sodium 9640mg
402%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
148g
Vitamin A 0%
•
Vitamin C 0%
Calcium 3%
•
Iron 41%
* based on a 2,000 calorie diet
How is this calculated?
