Prep 0 mins
Cook 0 mins
- 1⁄2 cup salt
- 2 tablespoons sugar
- 10 peppercorns
- 1 tablespoon pickling spices
- 2 quarts water
- 2 bay leaves
- 1 large boneless beef roast
- 1 clove garlic, minced
- 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 (Recipe #57233) 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!