Best Corned Beef
Classic Corned Beef recipe
Yield
12 servingsPrep
30 minCook
3 hrsReady
14 daysTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
beef brisket
boneless |
|
| 1 | cup |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
pickling spices
|
*
|
| 1 | head |
garlic
|
*
|
| ¼ | teaspoon |
saltpeter
|
* |
| 1 | pinch |
alum
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
beef brisket
boneless |
|
| 237 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
pickling spices
|
*
|
| 1 | head |
garlic
|
*
|
| 1.3 | ml |
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.
