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    You are in: Home / Recipes / Corned Beef Brisket - from Scratch Recipe
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    Corned Beef Brisket - from Scratch

    Corned Beef Brisket - from Scratch. Photo by gailanng

    1/1 Photo of Corned Beef Brisket - from Scratch

    Total Time:

    Prep Time:

    Cook Time:

    172 hrs

    168 hrs

    4 hrs

    EdsGirlAngie's Note:

    Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

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    Ingredients:

    Servings:

    Units: US | Metric

    The Brine

    The Simmering Liquid

    Directions:

    1. 1
      Combine all of the brine ingredients and bring to a boil, then cool.
    2. 2
      In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
    3. 3
      Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
    4. 4
      After the 6 to 7 days, remove brisket from the brine and discard the brine.
    5. 5
      Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
    6. 6
      Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
    7. 7
      Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

    Ratings & Reviews:

    • on March 20, 2010

      55

      My DH made this for our annual St Paddy's day party and it was a hit! It was a little dry but that may be because we didn't use a big enough pot (it was a tight fit for the 8lb brisket). When the beef was done he removed it from the simmering liquid and threw in a quartered onion, 3 heads of cabbage (quartered), and potatoes (halved). These were some of the BEST potatoes I've ever had - I'd make the simmering liquid again just to cook veggies!!! Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2009

      45

      I have been looking for a simple how to recipe . This sounds perfect. I will be using venison . I can't believe it is this simple. I paid way too much $$$ for the butcher to make this for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2010

      55

      Totally AWESOME five stars for leaving out the saltpeter......

      20 stars for this simple recipe keeping them simple always make for better meals.... Thanks Angie Ed's a lucky Guy

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    Nutritional Facts for Corned Beef Brisket - from Scratch

    Serving Size: 1 (752 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 985.0
     
    Calories from Fat 403
    40%
    Total Fat 44.7 g
    68%
    Saturated Fat 15.7 g
    78%
    Cholesterol 374.9 mg
    124%
    Sodium 19351.8 mg
    806%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 8.5 g
    34%
    Protein 125.7 g
    251%

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