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    You are in: Home / Recipes / Corned Beef Recipe
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    Corned Beef

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Lori Ann D's Note:

    an adaptation of a recipe from Alton Brown

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick,mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
    2. 2
      After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

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    Nutritional Facts for Corned Beef

    Serving Size: 1 (526 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 421.1
     
    Calories from Fat 155
    36%
    Total Fat 17.2 g
    26%
    Saturated Fat 6.0 g
    30%
    Cholesterol 140.6 mg
    46%
    Sodium 14356.1 mg
    598%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 14.3 g
    57%
    Protein 47.4 g
    94%

    The following items or measurements are not included:

    tender quick

    allspice berries

    juniper berries

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