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Corned Beef Recipe

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This recipe for Corned Beef is from The Piantino Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 5 pound of venison, chuck roast, or beef brisket
5 pints water
4 T. pickling spices
6 cloves of garlic, peeled and smashed
2 c. Morton Tender Quick
3/4 c. brown sugar
Directions:
Directions:
Heat spices, garlic, Tender Quick, and brown sugar in 5 pints of water until sugar is dissolved.

Cool brine to room temperature.

Put meat into a gallon plastic bag and pour brine in. Put into a 2 gallon plastic bag. Put it in a pan on shelf in refrigerator. Turn bag every day for 7 to 10 days.

When ready to cook, rinse meat under running water. Place in crockpot and cook on high for about 8 hours. Remove and refrigerate for easier slicing.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes, 10 days
Personal Notes:
Personal Notes:
St. Patrick's Day was always celebrated by the Steurer's. Grandma loved making Rubens with the leftovers. Papa's mom and grandparents were 100% Irish. I used to make green milk for Jimmie, Laura, and Danny to help celebrate.

 

 

 

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