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.
My Private Note
Units: US | Metric
- 1Trim and remove almost all of the visible fat from the brisket and cut each brisket in half.
- 2Combine the remaining ingredients in a large ceramic crock, stirring well to dissolve the salt and sugar.
- 3Place trimmed brisket in crock and place crock in refrigerator.
- 4Weight brisket down so it stays completely submerged in brine solution (I use a large jar filled with water).
- 5Marinate brisket for 21 days.
- 6Remove brisket and rinse off seasonings.
- 7Preheat oven to 300 degrees.
- 8Place one piece of brisket in a large baking dish and add about 1 inch of water.
- 9Cover and bake for about 1 hour or until tender.
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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
- Total Fat 120.4 g
- Saturated Fat 48.4 g
- Cholesterol 331.1 mg
- Sodium 4879.5 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.1 g
- Sugars 17.1 g
- Protein 76.9 g
The following items or measurements are not included: