Pickling Corned Beef Food
HOMEMADE CORNED BEEF
Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.
Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.
PICKLING CORNED BEEF
Make and share this Pickling Corned Beef recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time P12DT1h
Yield 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 357, Fat 16.7, SaturatedFat 5.9, Cholesterol 140.6, Sodium 26645.6, Carbohydrate 1.4, Sugar 1.3, Protein 47
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