Pickled Corned Beef Roast Food

CORNED BEEF ROAST

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the brisket in the center of a roasting pan. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast, and season with salt and pepper. Empty the seasoning packet over the roast, and pour enough water into the pan to almost cover the potatoes. Cover with a lid or heavy aluminum foil.
• Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.

PICKLING CORNED BEEF

Steps:

• Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.
• Bring to boil 5 minutes.
• Let stand overnight to cool.
• Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.
• Keep submerged.
• Place cheesecloth across top of crock.
• Tie down.
• Put lid on.
• Leave enough space between lid and cloth for air.
• At end of 12 days place meat in cold water for 1 hour.
• Remove meat. Wipe well.

PERFECT PRESSURE COOKER CORNED BEEF

Steps:

• Place corn beef in pressure cooker. If, too large, cut in half. Add season packet, that comes with meat, along with bay leaf, garlic and pickling spices if using. Add water, so just even with top of meat.
• Turn burner on, and bring to a boil, put cover and rocker on, and cook until rocker starts rocking. Keep at medium to low rocking motion, and cook for 1 hour. Turn off burner. Allow pressure to escape on it's own. Carefully open pot and remove meat to serving platter. Let rest 5 minutes, and slice in thin slices, against the grain with electric knife.