Plan ahead about a week. This is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I personally do not add saltpeter 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.
Combine all of the brine ingredients and bring to a boil, then cool.
In a huge plastic roasting bag, or thick Ziploc bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
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 daily.
After the 6 to 7 days, remove brisket from the brine and discard the brine.
Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to ¾ of the way up the side of the meat.
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
Reduce heat to a low simmer and cook covered, for at least 3 hours, but 4 hours doesn't hurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4845.5mg||167 %|
|Potassium 19.4mg||1 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 5.8g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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