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  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

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: 
Main Dish
Cook Time: 
150 Minutes

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 275 Calories from Fat 187

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 74 mg24.7%

Sodium 1005.4 mg41.9%

Total Carbohydrates 0.43 g0.14%

Dietary Fiber 0.01 g0.04%

Sugars 0.4 g

Protein 20 g40.1%

Vitamin A 0% Vitamin C 0.01%

Calcium 0.7% Iron 10.4%

*Based on a 2000 Calorie diet

Corn Beef Recipe