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LOCATION: Recipes >> Preserving Meats >> Corned Beef 18

Print this Recipe    Corned Beef 18

Corned Beef
Yield: 8 Servings

1 4 lb beef brisket, trimmed
4 quarts hot water
1 1/2 lb salt
2 bay leaves
12 peppercorns
2 garlic cloves
4 ts pickling spice

Wash and dry beef. Rub with 3 to 4 tablespoons salt. Dissolve
remainder of salt in hot water. Place beef in enameled or glass
pot or stone crock and pour salted water over it. Cool. Stir in
bay leaf, 6 of the peppercorns, 1 clove of garlic mashed and 2 tsp
of pickling spice.

Weight meat with plate or other heavy object so that the meat is
completely covered by the brine. Cover pot and let sit at room
temperature for 48 hours. (Note: the meat will not be pink as it
is in commercial corned beef because there is no sodium nitrate it
it.)

Wash meat to remove brine, place in pot with boiling water to cover.
Add 6 peppercorns, 1 clove mashed garlic, and 2 tsp pickling spice.
Cover and simmer 4 hours or until tender.

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