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Nutrition Facts
Serving Size 1 (1013g) Recipe makes 6 servings
Calories 1961
Calories from Fat 1449		(73%)
Amount Per Serving		%DV
	Total Fat 161.1g	247%
	Saturated Fat 64.8g	323%
	Monounsaturated Fat 71.3g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 441mg		147%
Sodium 19262mg		802%
Potassium 1691mg		48%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 3.1g	12%
	Sugars 8.6g
Protein 104.1g		208%
detailed view... how is this calculated?

From Scratch Home - Corned Beef Brisket

Recipe #115220 | 7 days | 7 days prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Apr 4, 2005

Plan ahead about a week... you won't be sorry. This is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add saltpeter to my corned beef, so this is not going to have that familiar pink color, but you won't care--and it's healthier this way.

SERVES 6 -8 (change servings and units)

Ingredients

1 (8-10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds

The Brine

2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 pinch ground cloves

The Simmering Liquid

water, to come up 3/4 to side of brisket
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced

Directions

1
Combine all of the brine ingredients and bring to a boil, then cool.
2
In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
3
Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
4
After the 6 to 7 days, remove brisket from the brine and discard the brine.
5
Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
6
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
7
Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

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Featured Reviews for This Recipe

From: Chef #1397775

On Sep 28, 2009

I have been looking for a simple how to recipe . This sounds perfect. I will be using venison . I can't believe it is this simple. I paid way too much $$$ for the butcher to make this for me.

0 people found this review helpful

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From: Gingercook

On Sep 25, 2009

this sounds fantastic and it is just what I was looking for!!! Tired of paying $4-5 for the store stuff. and since I am 90% Irish; this will become a monthly must!!! thank you very for submitting it; can't wait to make it!!! Joan

0 people found this review helpful

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From: LonghornMama

On Jun 8, 2005

Fabulous! We love corned beef and this recipe is SO much better than the corned beef briskets you buy at the store. It actually tastes like real meat; we didn't miss the wierd red color at all. I bought a big trimmed brisket and used half, about 4 pounds, and followed the other recipe ingredients exactly. Simmered in the crockpot, just because I had to go out for a while, and ended up with a wonderful, tender, flavorful, but not overly salty, corned beef. Also, very little fat since my brisket was so well trimmed which was another bonus. One of those Reynolds turkey cooking bags worked great for brining the brisket. Looking forward to Reuben sandwiches tomorrow! Thanks, EdsGirlAngie, for a wonderful idea and recipe!

8 people found this review helpful

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From: Pets'R'us

On Jul 25, 2005

I am so happy you posted this recipe and that I found it here on Zaar! I used a 4 lb brisket and halved the ingredients. I cooked it my crockpot for 9 hours on low and it was very tender. We had this on sandwiches and with mashed potatoes and cabbage. The flavor was exactly like the salt beef we buy in London (England)exept it did not have that pink color! Many thanks again for a recipe that will be made often!

5 people found this review helpful

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