Prep 0 mins
Cook 0 mins
- Put large boneless beef roast or brisket in nonmetallic container.
- Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
- Pour mixture over meat and refrigerate for 2 days.
- Discard marinade liquid.
- Other meat can be used in place of beef.
its excellent! it taste really good! When i served it on our dinner table my family loves it and they even asks for more but unluckily i didnt cook much because its my first time and i just want to try it and it ended up perfect. by the way to those whose saying that its salty what i can say is that the measurements varies on how much the ingredients are so please dont blame it on the recipe.
Used moxie's pickling spice (Pickling Spice) for this, reduced the portions for about a 1.5 kg brisket-y looking hunk of meat (my non metallic container wouldn't hold the quantity specified by the recipe plus the meat). After 2 days, I barely simmered the meat for about 3 hours, but I didn't serve it immediately; I refrigerated it and then carved across the grain and reheated it in a saute pan with a little bit of water the next day. It needed some serious salting, but it turned out EXCELLENT. I wasn't sure what the result would be, but my DH said it was better than anything I'd concocted for St. Patty's Day when we lived Stateside. Thanks for the foundation of a great Corned Beef, Cabbage and Potato Dinner. Visiting FIL and MIL loved it too!