1/3 Photos of Corned Beef Brisket
3 hrs 30 mins
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.
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Units: US | Metric
- 2 quarts water
additional 1/4 cup water to dissolve
- 1Fill 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.
- 2After 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.
- 3Serve with nice mustard and a horseradish sauce.
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Nutritional Facts for Corned Beef Brisket
Serving Size: 1 (911 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1126.1
- Calories from Fat 818
- Total Fat 90.9 g
- Saturated Fat 36.4 g
- Cholesterol 248.3 mg
- Sodium 21455.9 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 2.7 g
- Sugars 7.0 g
- Protein 59.0 g
The following items or measurements are not included: