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Add a photoServings: 8
Ingredients
- 1 x 4 lb beef brisket, trimmed
- 4 quart Warm water
- 1 1/2 lb Salt
- 2 x Bay leaves
- 12 x Peppercorns
- 2 x Garlic cloves
- 4 tsp Pickling spice
Directions
- Wash and dry timmed beef. Rub with 3 to 4 Tbsp. salt. Dissolve remainder of salt in warm water. Place beef in enameled or possibly glass pot or possibly stone crock and pour salted water over it. Cold. Stir in bay leaf, 6 of the peppercorns, 1 clove of garlic mashed and 2 tsp of pickling spice.
- Weight meat with plate or possibly other heavy object so which the meat is completely covered by the brine. Cover pot and let sit at room temperature for 48 hrs. (Note: the meat won't be pink as it is in commercial corned beef because there is no sodium nitrate it it.)
- TO COOK: Wash meat to remove brine, place in pot with boiling water to cover. Add in 6 peppercorns, 1 clove mashed garlic, and 2 tsp pickling spice.
- Cover and simmer 4 hrs or possibly till tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 719g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 106 | 42% |
| Total Fat 11.74g | 15% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 33108mg | 1380% |
| Potassium 547mg | 16% |
| Total Carbs 0.9g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.01g | 0% |
| Protein 33.05g | 53% |
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