Corned Beef (2)

     Store bought Corned Beef can be very iffy.  It can be tough, it can be fatty, and it will always shrink substantially when you cook it.  The answer?  Cure your own.  It was easy, and Bob really enjoyed doing it.  The end result was the most tender and flavorful corned beef we’ve ever tasted.  And the vegetables were out of this world.  Give it a try!!


1 (5-pound) beef brisket

1½ cups kosher salt

½ cup sugar

3 -4 garlic cloves, minced

4 tablespoons pickling spice, divided

1 small head of cabbage cut into 4-6 pieces

4-5 medium potatoes halved

3 medium carrots, peeled and cut in half

2-3 medium onions, peeled

1-2 celery stalks, cut in half or quarters



In a container large enough to lay the brisket flat, combine 1 gallon of water with the kosher salt, sugar, garlic, and 2 tablespoons of the pickling spice. Heat and stir until the salt and sugar are dissolved. Remove from the heat and let cool.  Place in refrigerator until chilled.

Submerge the brisket in the brine.  You must keep it submerged by using a glass plate or a heavy bowl (glass or plastic only).   Cover and refrigerate for 5-6 days.

Remove the brisket from the brine and rinse thoroughly in cool water. Place in a 6-8 quart Dutch oven.  Cover with water and add remaining 2 tablespoons pickling spice, carrots, onions, celery, potatoes, and cabbage.  Bring to a simmer, cover and cook until the brisket is fork-tender. (About 3 hours).  Of course you could cook this in your slow cooker if you prefer.

Slice thinly across the grain and serve.  The meat can be refrigerated for several days in the cooking liquid. Reheat in the liquid or serve chilled.

Leftover corned beef . . . can anyone say Reuben???

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By Tika for CHEW WANNA EAT? © 2016

Corned Beef (3)

Corned Beef

Corned Beef (2)


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