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- 1 ½ cups salt
- 4 quarts water
- 1 tablespoon sugar
- 2 tablespoons pickling spice
- ½ ounce saltpeter
- 8 bay leaves
- 5 pounds first cut brisket of beef
- 8 cloves garlic
- 2 onions
- 2 stalks celery
Combine the salt, water, sugar, pickling spice, saltpeter and bay leaves in a saucepan. Bring to a boil and cook for 5 minutes.
Cool. Place beef in a stone crock or bowl (not metal). Pour the cool liquid over it and add the garlic. Weight the meat down to keep it covered by the liquid. Cover with a piece of muslin and tie. Let pickle for 12 days in cool place, preferably a refrigerator.
To cook:
Rinse the meat; add the onions and celery cover with water. Bring to a boil and cook on low heat for 3 hours or until tender.
Drain and slice crosswise. Cabbage and potatoes can be cooked in the stock and served with the corned beef. If you use the
entire 5 pounds, it will serve 12-14.
Some people think cold corned beef is even better hot, and others think it’s best of all in a sandwich, made, of course, with tangy rye bread, hot English style mustard, and a pickle or some cold sauerkraut on the side.