Recipe by Feingold Mom
Why buy the nasty preservative filled corned beef in a bag when you can just as easily make your own?
Top Review by mayness
Oops, I forgot to rate this last time. I had no idea making corned beef myself would be this simple! I actually used this to make corned venison - I had about 3 pounds of meat so I made 1/3 of the brine recipe. I let it brine for 6 days (in a gallon size freezer bag) and it turned out great. I think even people who don't like venison would like this... and I imagine it would be even better with beef. I'm starting another batch today!
- 10 cups water
- 1 1⁄2 cups kosher salt
- 1 cup granulated sugar
- 2 tablespoons dry mustard
- 3 tablespoons pickling spices
- 3 garlic cloves, minced
- 1 (7 -9 lb) fresh beef brisket, 7 to 9 pounds
corned beef and cabbage
- 3 celery ribs, cut in 2-inch pieces
- 2 large onions, cut in wedges
- 2 garlic cloves, minced
- 6 medium red potatoes, halved
- 5 carrots, cut into thirds
- 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
- 1 head cabbage, cut in 6 wedges
Directions See How It's Made
- Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot.
- Bring to a boil over high heat.
- Remove from heat and set aside to cool.
- When liquids have cooled, trim the corned beef of excess fat and put into the liquid.
- You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
- If necessary, add more cold water to cover the beef.
- Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
- Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
- Take out once a day to stir lightly, and turn the beef as needed.
- On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
- Place in a large (8-quart or larger) pot.
- Cover with cold water and add the celery, onions, and 2 cloves minced garlic.
- Bring to a boil; skim off any scum which develops on the surface.
- Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
- Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage.
- An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
- Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer.
- If cooking some vegetables in another pot, cook just until tender and keep warm.