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Corned Beef

The, Rub

1/2

cup

kosher salt

1

tablespoon

black peppercorns, cracked

3/4

tablespoon

ground allspice

1

tablespoon

dried thyme

1/2

tablespoon

paprika

2

bay leaves, crumbled

1

fresh beef brisket, (4 to 6 pounds), preferably point cut, trimmed

of, excess fat

1

Preparation

2

Mix salt and seasonings in small bowl

3

Spear brisket about 30 times per side with meat fork or metal

4

skewer.

5

Rub each side evenly with salt mixture; place in 2-gallon-size

6

zipper-lock bag, forcing out as much air as possible.

7

Place in pan large enough to hold it (a jelly roll pan works well),

8

cover with second, similar size pan, and weight with two bricks or

9

heavy cans of similar weight.

10

Refrigerate 5 to 7 days, turning once a day.

11

To Cook

12

The meat is cooked fully when it is tender, the muscle fibers have

13

loosened visibly, and a skewer slides in with minimal resistance. Serve

14

this dish with horseradish, either plain or mixed with whipped or sour

15

cream, or with grainy mustard.

16

home-corned beef brisket, rinsed and patted dry

17

-8 lbs prepared vegetables of your choice (see chart)

18

Bring brisket to boil with water to cover by 1/2 to 1 inch in large

19

soup kettle or stockpot (at least 8 quarts), skimming any scum that

20

rises to the surface.

21

Cover and simmer until skewer inserted in thickest part of brisket

22

slides out with ease, 2 to 3 hours.

23

Heat oven to 200 degrees. Transfer meat to large platter, lading

24

about 1cup cooking liquid over it to keep it moist. Cover with foil

25

and set in oven.

26

Add vegetables from category 1 to kettle and bring to boil; cover

27

and simmer until vegetables begin to soften, about 10 minutes.

28

Add vegetables from category 2 and bring to boil; cover and simmer

29

until all vegetables are tender, 10 to 15 minutes longer.

30

Meanwhile, remove meat from oven and cut across the grain into 1/4

31

inch slices.

32

Transfer vegetables to meat platter, moisten with addition broth,

33

and serve.

34

Category 1

35

Carrots

36

Rutabagas (small)

37

White turnips

38

New potatoes

39

Boiling onions

40

Category 2

41

At the 10-minute mark, add selected vegetables from this category, return

42

cooking liquid to boil, then continue to simmer until all vegetables are

43

just tender, 10 to 15 minutes longer.

44

Green cabbage, uncored

45

Parsnips

46

Brussels sprouts

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

34.07

Calories From Fat (29%)

9.79

% Daily Value

Total Fat 1.17g

2%

Saturated Fat 0.31g

2%

Cholesterol 0mg

0%

Sodium 8672.85mg

361%

Potassium 160.82mg

5%

Total Carbohydrates 8.02g

3%

Fiber 3.82g

15%

Sugar 0.43g

 

Protein 1.17g

2%