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LOCATION: Recipes >> Preserving Meats >> Corned Beef 25

Print this Recipe    Corned Beef 25

Corned Beef
(serves at least 6)

a thin (or front) cut of brisket, weighing about 4-5 lb
Kosher salt as needed
1 egg in its shell (to test brine)
1/2 cup packed brown sugar
Water as needed

Use a ceramic, glass or enameled dish large enough to hold both
the beef and the brine to cover it by 2 inches. Be sure the
container will fit in your refrigerator.

To determine the brine quantity needed, enclose the beef in a
plastic bag, put in the container and run cold water into the
container to cover the bag by 2-3 inches. Remove the meat.

Stir coarse salt into the water, letting each addition dissolve
before adding more, until an egg will float in the solution (about
1 and 1/2 C salt). Remove the egg. Stir in brown sugar.

Pour brine into a pot and simmer for 15 minutes, then let cool
completely, and pour it back into the container. Lower the meat
(without the bag) into the brine and weigh it down with a heavy
plate . If necessary, add more weight to hold the meat under the
brine (non-metal objects only please). Set the container in the
refrigerator and let the beef cure for at least 2 weeks, turning
every day or two. Do not cure for over 1 month.

To cook, rinse the corned beef and place in roomy pot. Add water
to cover by 2 inches. Cook the meat at a low simmer, partly covered,
until very tender, about 3-5 hours. Turn occasionally and add more
boiling water as needed. Let the beef cool partially in broth.
Serve it warm; or cool, drain and refrigerate it, wrapped.


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