Recipe by Judy-Jude
A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.
Top Review by Andi of Longmeadow Farm
I brined this for the exact time as required, using this method completely. This is so easy, I never realized how easy and delicious this can be! I waiting the full three weeks, checked on this every so often. I would stir this brine a bit, when checking, and re/submerged the brisket into the brine using a plate on top that kept (over turned the plate) the brisket completely into the brine. On the day after the bringing was completed, I cooked with cabbage, onion, carrots, for about 3 hours, then took the the brisket, the vegetables, and some of the juice and put it in the over to brown a bit for 1/2 hour at 350. Took brisket off pan, removed liquid/grease until 2 tablespoons were left, added 1 cup of water or broth, heated,, and added 1 tablespoon of corn-starch (mixed first in 1 tablespoon of cold water to a slurry) and mixed this whole combo into to thick the gravy! Great, and I am so glad I was able to try this~ Thank you!
- 2 quarts water
additional 1/4 cup water to dissolve
- 2 tablespoons brown sugar
- 3⁄4 cup kosher salt
- 1⁄2 cup apple cider vinegar
- 1 (3 lb) beef brisket
- 4 garlic cloves, smashed
- 2 tablespoons pickling spices
- 1 teaspoon peppercorn, whole
- 1 teaspoon mustard seeds
- 2 teaspoons paprika
Directions See How It's Made
- Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
- After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
- Serve with nice mustard and a horseradish sauce.