Corned Beef (Corn Your Own)

From: Chava Cohen

On Oct 10, 2008

I am also a convert. My family loves corned beef and requests it often. this is so much cheaper than the bought kind I can indulge them more often. I use all different kinds of sauces on it, depending what I have in the house. All in all, it's easy and delicious. Thanks!!!!

From: Chef Kate

On Mar 24, 2008

Raves from all the tasters! I let it corn a full five days and then cooked as directed. No cabbage or mustard for us--Corned Beef Specials! Corned beef on rye with cole slaw and Russian dressing. As good as we ever got in a deli in the city! Thanks from all of us!

From: AuntWoofieWoof

On Mar 22, 2004

This is an EXCELLENT recipe!! I will never buy corned beef at the store again!! I got a beef brisket that was close to 4 1/2 pounds.(If you can't find a brisket in your store, ask the butcher if they have any.) It was too big to fit in my stock pot for brining in one piece so I cut it in half. I put both pieces in the stockpot and added the brining ingredients. I then put a plate on top of the meat to weigh it down.(as directed) I started it on Monday (March 15th.) I brined it for 5 days!! On Saturday(5 days later)I took one piece of the meat out of the brine solution and set it aside. I put the other one in a smaller pot, covered it with the brine solution, returned it to the fridge and continued brining it. My crockpot was too small for both pieces. I took the piece of meat I had set aside and rinsed it really well to get the brine solution off of it. This makes the meat less salty when you cook it. I then put it in my crockpot and followed the rest of the directions in the recipe. I cooked it for about 8-9 hours. I put the cabbage in during the last 20 or so minutes of cooking time. It absorbed the flavors in the meat juices. The meat was VERY tender and VERY tasty!!! I cooked the other one today (Monday) on the top of my stove, following the recipe directions. It was very good too. I couldn't tell any difference in flavors by brining it longer. I think I added too much water to the pot when I cooked it today. Next time I make this, I will add less water to cook it in. I might be able to tell a difference then. Thanks Evelyn for an excellent recipe. This is the only way I will cook corned beef from now on...no more store bought, packaged corned beef for me!!

From: Dustbunni

On Apr 12, 2004

Excellent. I started brining almost 5 lbs of beef brisket on Thursday night and served it Easter Sunday afternoon. I followed your recipe except that I used a few more pepper corns. We enjoyed the corned beef with boiled potatoes and cold sauerkraut on the side. I cooked the potatoes in the corned beef broth--not the brine. And I made some rye buns. DH and I are looking forward to leftovers today. Evelyn, I'll me making this one again and again.