Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Corned Beef Recipe
    Lost? Site Map

    Corned Beef

    Total Time:

    Prep Time:

    Cook Time:

    505 hrs

    504 hrs

    1 hrs

    Luby Luby Luby's Note:

    My SIL gave me this recipe quite a number of years ago. I've made it many times and although at first it seems like 25 pounds of meat is quite a lot, but after you trim off all of the fat you don't really have that much meat left. I always felt that since it had such a long marinating time you might as well make a lot of it and freeze it. My SIL bakes hers with the marinade instead of using water. This method gives it a much more intense flavor. Also, you can place your pickling spices in a cheesecloth bag and you won't have any of the pickling spice sticking to the meat. Just be sure to give it a good stir once a day to distribute the flavor. If you prefer you can boil the brisket instead of baking it. The saltpeter can be found at your local drugstore and no you don't have to worry about the old wives' tales concerning saltpeter - LOL.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim and remove almost all of the visible fat from the brisket and cut each brisket in half.
    2. 2
      Combine the remaining ingredients in a large ceramic crock, stirring well to dissolve the salt and sugar.
    3. 3
      Place trimmed brisket in crock and place crock in refrigerator.
    4. 4
      Weight brisket down so it stays completely submerged in brine solution (I use a large jar filled with water).
    5. 5
      Marinate brisket for 21 days.
    6. 6
      Remove brisket and rinse off seasonings.
    7. 7
      Preheat oven to 300 degrees.
    8. 8
      Place one piece of brisket in a large baking dish and add about 1 inch of water.
    9. 9
      Cover and bake for about 1 hour or until tender.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    You Might Also Like...

    View All Meat Recipes

    Advertisement

    Nutritional Facts for Corned Beef

    Serving Size: 1 (712 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 1485.0
     
    Calories from Fat 1083
    72%
    Total Fat 120.4 g
    185%
    Saturated Fat 48.4 g
    242%
    Cholesterol 331.1 mg
    110%
    Sodium 4879.5 mg
    203%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 0.1 g
    0%
    Sugars 17.1 g
    68%
    Protein 76.9 g
    153%

    The following items or measurements are not included:

    saltpeter

    pickling spices

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites