You are here

Corn Beef

Chef.at.Home's picture
Ingredients
  Beef brisket 6 Pound
  Water 8 Cup (128 tbs)
  Salt 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Ground pepper 1 Teaspoon
  Mixed whole pickling spices 2 Teaspoon
  Bay leaves 2
  Garlic buds 2 , minced
  Boiling water 2 Tablespoon
  Saltpeter 1⁄4 Teaspoon
Directions

1. Cover the meat with the water, in a large enamel kettle. Bring just to boiling point, then let the water cool slightly, add salt, sugar, pepper and pickle spices, bay leaves and garlic, then saltpeter dissolved in hot water.
2. When the liquid is just lukewarm, cover with a clean piece of cheesecloth of triple thickness and put a weight on the meat so that it stays covered with the brine. Leave in a cool place 36 hours.
3. To prepare corned beef for serving, use 2 pounds corned beef. Wash the beef under cold, running water; roll it and tie it in a solid chunk if necessary.
4. Place in a kettle, cover with cold water. Bring to a boil and simmer 5 minutes. Skim off the foam, cover and simmer 1 1/2 to 2 hours, or until the meat is tender. Let stand in its stock until ready to serve.
5. Remove the meat to a hot platter and slice. Mixed horseradish or mustard are good with this meat.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Everyday
Cook Time: 
150 Minutes
Servings: 
25

Rate It

Your rating: None
3.946875
Average: 3.9 (16 votes)