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Corned Beef - click to see and add comments Printable version
Cuisine : British
OK people here you go.

Old-Fashioned Corned Beef.

3 cups sea salt.
3.3 litres (5 3/4 pints) fresh water.
4 cloves of garlic.
1 large onion, rough chopped.
2 tablespoons whole mustard seeds.
2 tablespoons whole coriander seeds.
1 tablespoon shole cloves.
3 tablespoons whole peppercorns.
2 large bay leaves.
1 tablespoon thyme.
1 beef brisket, about 2 1/4 - 3 1/2 (5-8lb).

You need to use a non-metallic vessel for brining.

Mix the sea salt and the water and stir until all the salt is dissolved.
The brine is the correct strength when a fresh uncooked egg will float in it. If it doesn't, add 1/4 cup of salt at a time until it does.
When the brine passes the egg test, add the remaining ingredients and the brisket. The meat needs to be submerged at all times, so weigh it down with a plate with a large stone on top.

Cover the brining vessel and refrigerate for about 10 days, turning the brisket over every other day. The thicker it is is, the longer it will take to cure. When the beef has finished curing, you can use some of it immediately and refrigerate (for up to 2 weeks) or freeze the rest for another day (it will keep for 6 months).

To cook the corned beef on its own, cover it with water, bring to the boil, skim the surface and simmer for about 4 to 5 hours. It is ready when tender.

Happy munching.

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