Home-Made Corned Beef Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup kosher salt
1 tbsp. black peppercorns , cracked
3/4 tbsp. ground allspice
1 tbsp. dried thyme
1/2 tbsp. paprika
2 bay leaves , crumbled
1 beef brisket (fresh, 4 to 6 pounds)
1/4 c. brown sugar
Guinness Beer (or other stout)
7-8 lbs Vegetables (rutabagas, turnips, cabbage, potatoes, carrots, etc - prepped for stewing)
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Directions: |
Directions:1. Mix salt and seasonings in small bowl.
2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.
3. Remove brisket from bag and rinse to remove remaining salt and seasonings. Rub meat with brown sugar and place in cold crock-pot. Pour beer into the crock to cover the meat 2/3 of the way up. Add a quartered onion, if desired. Cook on low for 7-10 hours, or until a skewer slides easily in and out of the meat. Remove meat to a warmed serving platter (reserving the cooking liquid) and allow to rest at least 10 minutes.
4. Move 3-4 c. of the cooking liquid into a large stock pot. Add water to needed level to easily cook vegetables. Bring to a gentle simmer. Add vegetables, in stages - beginning with the root stock and adding greens and more tender bits later. Cook until tender
5. To serve beef, slice thinly at an angle and serve with small amount of reserved cooking liquid, horseradish and English mustard. Serve with stewed veggies and toast to the Irish American in us all! |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: This dry-brining technique makes for an exceptionally tasty beef. Smoking the corned beef will give you pastrami.
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