Corned Beef
- Ready In:
- 505hrs
- Ingredients:
- 10
- Serves:
-
25
ingredients
- 25 lbs beef brisket
- 1 1⁄2 gallons water
- 1 cup salt
- 8 bay leaves
- 1⁄4 cup dry crushed red pepper
- 2 tablespoons saltpeter
- 10 ounces pickling spices
- 12 garlic cloves, peeled
- 2 cups dark brown sugar
- 1 teaspoon baking soda
directions
- Trim and remove almost all of the visible fat from the brisket and cut each brisket in half.
- Combine the remaining ingredients in a large ceramic crock, stirring well to dissolve the salt and sugar.
- Place trimmed brisket in crock and place crock in refrigerator.
- Weight brisket down so it stays completely submerged in brine solution (I use a large jar filled with water).
- Marinate brisket for 21 days.
- Remove brisket and rinse off seasonings.
- Preheat oven to 300 degrees.
- Place one piece of brisket in a large baking dish and add about 1 inch of water.
- Cover and bake for about 1 hour or until tender.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.