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Home-Corned Beef
For the true "do-it-yourself"er! |
Prep: 10 minutes
Refrigerate: 8-12 DAYS
Cook: 5 hours
Servings: 1 beef brisket
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For every gallon of water, you will need: |
| 1 |
5-6 lb. beef brisket |
| 2 |
cups Kosher salt |
| 2 |
cups dark brown sugar |
| 1-1/2 |
tsp. baking soda |
| 4 |
tsp. saltpeter (available in most drugstores as sodium nitrate) |
| 2 |
tsp. allspice, optional |
| 1-2 |
cloves garlic, optional |
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Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water. |
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Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1-1/2 inches above the meat. |
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Cover container with a board weighted in place. Store in the refrigerator 8-12 days. The beef will become saltier the longer it is soaked. |
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When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil. |
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Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4-1/2 hours. Slice against grain. |
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