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LOCATION: Recipes >> Preserving Meats >> Corned Beef 16

Print this Recipe    Corned Beef 16

Corned Beef (Spiced)
Yield: 6 Servings

5 lb thin, front cut of beef brisket
coarse kosher salt as needed
1/2 c brown sugar, packed

8 bay leaves, crumbled
5 garlic cloves, chopped
1 tb mustard seeds, crushed
2 ts cracked peppercorns
1 tb coarse (kosher) salt
1 ts crushed red pepper flakes
1 ts ground coriander

Use a ceramic or glass container large enough to hold beef and
sufficient brine to cover it at least 2 inches---and will fit in
refrigerator. In enough cold water to cover the meat 2 inches, stir
the salt into the water, a portion at a time, allowing each addition
to dissolve before adding more. Keep adding salt until the brine
will float the whole egg. Remove the egg and stir in brown sugar.
Put the solution in a pot, bring to a boil and simmer for 15 minutes.
Cool completely and pour into crock. Lower the meat into it and
weight it down with a heavy plate or canning jar filled with water
to keep it submerged. Put the crock in the refrigerator and let
cure for minimum of 2 weeks, turning meat every day. Don't cure
for more than one month.

SPICED CORNED BEEF ("DELI STYLE") Lay a drained piece of corned
beef on a piece of aluminum foil large enough to wrap it completely.
Mix all the ingredients in a bowl and rub firmly into the meat on
all sides. Wrap it in the foil and place in a plastic bag. Seal
tightly and keep in the refrigerator for about 5 or 6 days, turning
it every day.

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