Making corned beef requires more time (inactive time) than talent or active time...just need to plan ahead... Here is my recipe that is a definite keeper!
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 12 whole cloves
- 12 whole allspice berries
- 16 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
Directions-
Place
the water into large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon
stick, mustard
seeds, peppercorns, cloves, allspice, juniper berries, bay
leaves and ginger. Cook over high heat
until the salt and sugar have dissolved.
Remove from the heat let cool to
room temp & add the ice. Stir until the ice has melted.
If necessary, place the brine into
the refrigerator until it reaches a temperature of 45 degrees F.
Seal & lay flat inside a container, cover
and place in the refrigerator for 10 days. Check daily to make sure the beef is
completely submerged and stir the brine.
After 10-14 days, remove from the
brine and rinse well under cool water.
Place the brisket into a pot just
large pot, add 1 onion 1 tsp clove, 1 tsp allspice 1 tsp juniper berries with
water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to
low, cover simmer 2 1/2-3 hours til the meat is fork tender. Remove &
slice thinly across grain.
To make hash… cube potatoes and fry till almost done, add
onion & chunks of cooked corned beef & cook till good
browning and crispy edges on some of the meat & potatoes… serve topped with poached egg & lime
juice over egg & hash.
Enjoy!
