MAKING HOMEMADE CORNED BEEF
By Dave Mathews
MAKING YOUR OWN CORNED BEEF BRISKET
A SAINT PATRICK'S DAY DINNER FIT FOR A KING
BRINING INGREDIENTS
1- 5 litre plastic pail with lid you can sometimes get this from the Deli Dept. at your local grocery store. Before using make certain it is clean.
1- 4-5 Pound Beef Brisket For the very best in flavor and tender juicyness in texture, do not trim away any of the fat in the brisket. This is an essential part of the flavor and experience of this dish.
BRINING INGREDIENTS AND INSTRUCTIONS
In your clean pail combine the following:
3.78 Litres water at room temperature. 3 Cups coarse pickling salt, 1/2 cup dark brown sugar, 2 tablespoons black pepper corns, 1 table spoon coriander, 4 cloves garlic smashed or rough chopped, 1 large onion quartered, 10 spikes whole cloves, 6 whole bay leaf.
Place your beef brisket into the brine mixture and cover. Store in a cool dry spot for a minimum of 7 days, up to 21 days for best flavour every 7 days turn beef over to avoid spoiling. The longer you leave the beef in the brine the more flavorful and more tender it will become. Place something on top of your brisket to weigh it down so it doesn't float up out of the brine.
COOKING FOR DINNER
Preheat oven to 300 F
Place corned beef brisket into roasting pan and add in cold water until the brisket is fully covered. add in 1 cabbage quartered, 6-8 potatoes quartered, and 4 carrots peeled and halved. season with pickling spices.
Place in oven covered and cook for 2 hours
After 2 hours remove meat and vegetables to serving dish and serve hot.
Comments
Good stuff Dave, it's a bit different than mine so I'm trying yours this year, peace 50
Hyphenbird: I won't hold it against you for being a vegetarian, but I'll tell you, you don't know what you're missing, till you've had a hot corned beef on rye bread or sat down to a plate of corned beef and cabbage.
Dusty bro: I love corned beef whether at dinner with some cabbage and taters, or wrapping my mouth around a thick juicy corned beef of rye. Yum Yum!
Dave, that sounds really good. Thanks for sharing this homemade corned beef recipe so we can make this dish in time for St. Patrick's Day.
revmjm: You are more than welcome for the recipe. The Holy Spirit has inspired me over the years to learn about cooking especially the foods I love to eat so much, so it is a pleasure to share His teachings with friends, family, and those who are interested.
The brining of the meat needs at least a 7 day period, and of course the flavor is intensified the longer you leave it up to 21 days.
Dave, this sounds yummy and I am going to try it, I love corn beef and cabbage.
Can I use any type plastic container to store it in for the bringing process?
Jagandelight: so long as the container is dark in colour has a lid and can hold all of the required ingredients, I don't see why not. The deli dept. in grocery stores usually has these pails delivered to them with some product and they throw away the pails.
Oh yum! one of my favorite things is corned beef, though I always use the pre-packaged kind. I have been looking for a recipe to make from scratch. I plan to try your version very soon and have book-marked it. Thanks for sharing.
Becky: Here where I live the pre-packaged is so expensive for such a small amount, so I decided I was going to make my own. Best part about this is that leftovers makes great sandwiches.
It's really expensive here too, but I crave it, so I pay the high price:)I really appreciate you putting your recipe here and as I said, I can't wait to try it. Thanks again.
Wow, that sounds great. Thanks Dave I love recipes!
Sky dear sister, if you love corned beef as much as I do, you will love this recipe and the great part about it is that it is cheap and easy to do.
This is great! I am definitely going to share this hub! I love it all year round and it doesn't have to be a holiday for me to decide to have it for dinner or even have corned beef on rye for lunch...mmm mmm good!
kimbrewaa: I know you will enjoy this. For me it is like having just one potato chip, you can't eat just one.
Dave what other recipes,lol
seems like you love the tummy much.
I have to make a lasagnia a day i'd count on you for the recipe ;) big chef
Ladyjojo I have two recipes for lasagna in my hubs take a look.
When I seen this I had to stop by and get your receipe! Yummmmm.... Voted-up!
Hyphenbird 14 months ago
Sounds good and I am a vegetarian!!!!!!