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Peter's Corned Beef

 

Peter's Corned Beef recipe
80

Yield

15

servings

Prep

20

min

Cook

1

hrs

Ready

10

days

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

5 pounds beef brisket
4 quarts water
*
2 cups kosher salt
2 cups brown sugar
*
1 tablespoon juniper berries
*
2 teaspoons allspice berries
2 each bay leaves
*
6 each garlic cloves
peeled

Directions

Using fork, pierce the meat all over.

In a mixing bowl, whisk the remaining ingredients together until the sugar dissolves.

Pour the brine over the meat, cover, and refrigerate for 10 days.

Remove the meat and rinse thoroughly. Place the meat in a stock pot and cover with water.

Bring the liquid up to a boil and reduce the heat.

Simmer for 1 hour.

Pour off the water, cover with cold water and repeat cooking process until the beef is very tender.

Remove from water.

Cool the meat and slice paper thin.

To make a reuben: On both slices of rye sourdough bread, spread Russian dressing.

Layer the meat, cheese and sauerkraut between the bread.

Spread butter on both sides of bread and place on a hot grill.

Grill for 2 minutes on each side.

Remove from the heat and slice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 53369% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 15195mg 633%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 74g
Vitamin A 0% Vitamin C 2%
Calcium 3% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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