Excellent Corned Beef In Seven Days Recipes
CORNED BEEF (10 DAYS)
Make and share this Corned Beef (10 Days) recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time P11DT20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Nutrition Facts : Calories 842.3, Fat 34.6, SaturatedFat 12, Cholesterol 281.2, Sodium 28712.3, Carbohydrate 34, Fiber 2.7, Sugar 28.6, Protein 94.9
CORNED BEEF
The way my mum made it, the way I make it. Mum used to cook her veggies (potatoes, carrots, parsnips, tiny onions) in the water, putting them in about 45 minutes before the meat was cooked. I find them over salty done this way. Reserve a half a cup of strained cooking liquid to make my Mustard Sauce for Corned Beef recipe #21617.Leftovers make good sandwiches with relish or chutney.
Provided by JustJanS
Categories Meat
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
- Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
- Cook for about 2 hours, or until very tender.
- Allow to rest in the water for about 20 minutes before slicing.
- Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Nutrition Facts : Calories 866.4, Fat 63.3, SaturatedFat 21.1, Cholesterol 326.7, Sodium 3836.6, Carbohydrate 8.8, Fiber 0.4, Sugar 6.1, Protein 60.9
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