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Home Cured Corned Beef Brisket

Home Cured Corned Beef Brisket

Home Cured Corned Beef Brisket

Having grown up in New England, this was one of those Sunday dinners. My mother didn’t serve it very often, but it was one of my Dad’s favorites.  

There was a mom and pop market just up the road from us. That’s where my mother and grandmothers did all their shopping. It was owned by a very prominent Jewish family. They always made their own corned beef. It didn’t have all those nitrites and nitrates that you find in them these days. 

A few years ago I made a point of looking for the right recipe for making my own. I found it! So now, every year, I make one. It would be a good idea to get it started by the first of March if you plan to have it for St. Patrick’s Day.  It takes 10 days to cure in the fridge. I think you’ll find that making it yourself is far superior to buying those in the store.

Home Cured Corned Beef Brisket
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Jewish
Serves: 12
Ingredients
  • 7 cups water
  • 1 bottle of Guinness
  • 1 cup Kosher salt
  • ½ cup brown sugar
  • 1 cinnamon stick, broken in pieces
  • 1 tsp. mustard seeds
  • 1 tsp. black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 2 bay leaves, crumbled
  • ½ tsp. ginger
  • 1, 4 to 5 lb. beef brisket, trimmed
  • potatoes
  • carrots
  • onions
  • cabbage
Instructions
  1. Place water in a large stockpot along with the salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, bay leaves and ginger. Cook over high heat until the salt and sugar are dissolved. Add the Guinness.
  2. Remove from heat and let cool - until it reaches 45 degrees F. You may have to put it in the fridge.
  3. Once cooled, place the brisket in a 2 gallon plastic bag; add the brine. Seal and lay flat inside a container. Cover and place in the fridge for 10 days. Turn it over once a day.
  4. After 10 days, remove from the brine and rinse well under cold water. Place the brisket into a large pot. Cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low; cover and simmer for 3 hours or until fork tender. Remove from the pot and slice across the grain.
  5. If you want to make the whole boiled dinner, then add potatoes, carrots and onions about 30 minutes before the brisket is done. Add your cabbage 10 minutes later.
  6. Note: Add as many vegetables as will feed the number of people who will be at your table.

 
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