Prep 15 mins
Cook 504 hrs
No Virginia, Corned Beef does NOT come from corn-fed cows! This was a favorite growing up in eastern Canada.
- 3 -4 lbs beef brisket
- 1 gallon cold water
- 1 ounce pickling spices
- 7 ounces brown sugar
- 4 bay leaves
- 1⁄3 ounce whole allspice
- 1 1⁄3 lbs pickling salt
- With a sharp knife, remove most of the fat from the beef.
- Place in crock and cover with solution for 3 weeks.
- Store in a refrigerator (if possible).
- Boil gently for 2 hours in fresh water.
This was fantastic! I added some mustard seeds and garlic powder also. I also used venison hindquarters(I did three of them). I cooked the first one at about 3 weeks and then each additional one a week after the last. They are awesome! I froze a lot of it and use it in a lot of different dishes that I make. Of course you don't want to add any salt to your recipes because the corned beef is pretty salty already. Thanks so much for a great recipe. I will be using this again and again!