Corned beef

3 kg of natural brisket (may need to order ahead) - serves 10-15

Prepare brine 7 days ahead of time:
Boil together, simmer and let cool off in fridge:
16 c. Water (1 gallon) – 6c
400 gr. Kosher/pickling salt (or 1 1/2 cups), NOT iodized salt
2 T. Pickling spice
3-4 cloves of garlic
In pot large enough to hold brisket, combine 1 gallon (16 cups) of water with kosher salt, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt is dissolved.
Remove from heat and let cool to room temperature, then refrigerate liquid until chilled.
Place brisket in brine, weighted with a plate to keep it submerged, and cover.  (altn: in Ziploc bag)
Refrigerate for 5-7 days.

To cook brined brisket:
2 T pickling spice
2 carrots, sliced
2 stalks celery, sliced
1 large onion
1/2 c. Cold water
Preheat the oven to 300 F (150 C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.
Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange carrots, celery, and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.
Bake for about 4 hours in the preheated oven (or 50 min/lb), or until meat is tender.

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