Savor the luck of the Irish and learn how to make succulent corned beef from scratch! The steps are a little involved, but not difficult. Use my tasty pickling spice mix recipe to turn beef brisket into a delicious slab of corned beef to serve with veggies or on sandwiches. Smart Recipes, European Recipes, Beef,Vegetables,Other Recipes, Recipes Beef,Vegetables,Other European Corned Beef Corned Beef Recipe | PT4H20M Serves 8 Ingredients: 5 Pounds Beef Brisket 1.5 Cups Sea Salt 0.5 Cup Brown Sugar 5 Teaspoons Pink Curing Salt 0.5 Cup Pickling Spice Mix 1.5 Gallons Cold Water 4 Cloves Garlic 2 Medium Carrots 2 Medium Stalks Of Celery 1 Medium Onion Use paper towels to pat meat dry and set aside. In a medium saucepan over medium-high heat, add sea salt, sugar, pink salt, 1/4 cup pickling spice mix, and 4 cups water. Stir in 3 minced garlic cloves and bring to a boil. Reduce heat to medium-low and stir until sugar & salts are dissolved. In a large stockpot that will fit in the refrigerator, transfer the spice mixture and stir in 12 cups water to make a brine. Allow mixture to cool to room temperature. Add brisket and use a plate to keep it submerged in the brine. Cover stockpot with sheet of plastic wrap and allow meat to cure for at least 5 days, or up to 10 days. Remove brisket and rinse well. Discard brine. In a medium stockpot over medium-high heat, add 2 quarts water and remaining pickling spice. Bring mixture to a boil. Add carrots, celery and remaining garlic. Reduce heat to medium-low, partially cover with lid and simmer until brisket is fork-tender, about 3-4 hours. Transfer meat to a cutting board and allow to rest for at least 10 minutes before carving. Use a sharp knife and carve against the meat’s grain to serve.

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