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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

HomeMade Corn Beef Recipe

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This recipe for HomeMade Corn Beef is from ET's 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:  
2 TB (whole) peppercorns
1 TB (whole) Allspice berries
1 TB Mustard seeds
1 TB Coriander seeds
2 tsp red pepper flakes
1+ 1/2 tsp ground ginger
1 tsp cloves
5 bay leaves
1 broken up cinnamon stick
1 gallon of water
1+ 1/3 cup sea salt
4 tsp #1 Curing Salt
1 cup packed brown sugar
1/2 gallon ICE
5 to 6 pound beef brisket
Directions:
Directions:
Mix all spices except salt & sugars into a pestle & smash with a mortar.

Add gallon of water to a large pot. Add 4 TB of spices, salt & sugars

Bring to a boil & cook until all salt & sugars are dissolved
Remove fron heat & add ice.

When liquid cools to room temperature, submerge meat & weigh down to stay submerged. Every 2 days move meat around & keep totally submerged.
After 7 days, remove meat & rinse off.

Place meat into a pot & cover by 4" of water.

Add 1 TB pickling spice & bring to a boil. Turn heat down to a simmer & cook 3 1/2 to 4 hours or until very tender

Add vegetable of choice (potatoes, carrots, onions, cabbage) to cook for the last 30 minutes.
** Mom never kept the meat in the broth while cooking cabbage because she said the meat would taste like cabbage, so I always remove the meat before cooking the veggies****

Slice the meat against the grain.
Number Of Servings:
Number Of Servings:
4

 

 

 

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