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Corned Beef (Corn Your Own)



Trim all but 1/4 inch of fat from meat.
Wash and pat dry.
Rub with 1/4 cup salt.
In large saucepan, heat water, salt and sugar and stir to dissolve.
Place beef in large glass bowl and pour salted water over.
Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
Place weighted plate over so meat is completely immersed.
Refrigerate 48-60 hours.
Remove meat and rinse thoroughly.
Place in large saucepan and cover with boiling water.
Add remaining bay leaves, peppercorns, pickling spice and garlic.
Cover and simmer for 4 hours, or until meat is tender.
Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.