Advertisement
Recipe: Corned Beef Brisket
Similar Categories: Corned, Beef, Brisket
16 cups (4 L) hot water
2 cups (500 ml) coarse, non-iodized salt
1/2 cup (125 ml) sugar
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) mustard seeds
4 - 8 whole cloves garlic
4 whole cloves
2 bay (laurel) leaves
1 1/2 tsp (7 ml) sodium nitrate (saltpeter)
3 - 4 lb (1.3 - 1.8 Kg) beef brisket
Combine the water, salt, sugar, seasonings, and sodium nitrate in a
large pot and stir to dissolve the salt and sugar. Allow to cool to
room temperature. Put the brisket in the brine mixture, placing a
weight on top to make sure the beef is completely immersed. Store
tightly covered in the refrigerator for 3 weeks, turning the beef
every 5 days. To cook, rinse well and simmer for 1 hour per pound of
meat. Cut into thin slices to serve.
2 cups (500 ml) coarse, non-iodized salt
1/2 cup (125 ml) sugar
1 Tbs (15 ml) whole black peppercorns
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) mustard seeds
4 - 8 whole cloves garlic
4 whole cloves
2 bay (laurel) leaves
1 1/2 tsp (7 ml) sodium nitrate (saltpeter)
3 - 4 lb (1.3 - 1.8 Kg) beef brisket
Combine the water, salt, sugar, seasonings, and sodium nitrate in a
large pot and stir to dissolve the salt and sugar. Allow to cool to
room temperature. Put the brisket in the brine mixture, placing a
weight on top to make sure the beef is completely immersed. Store
tightly covered in the refrigerator for 3 weeks, turning the beef
every 5 days. To cook, rinse well and simmer for 1 hour per pound of
meat. Cut into thin slices to serve.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Corned, Beef, Brisket
| Guacamole | Fruit Salsa |
