Corned Beef

Homemade corned beef requires planning and time commitment. The beef brines in the refrigerator for at least a week, longer if you are more patient than we are, to absorb the salt and flavors of the brine. Once ready to cook, the beef boils slowly on the stove for 3 to 5 hours depending on the size of the meat.

Servings: 6, dependent on size of beef (approximately 6 oz. of beef each)

3 to 4 lbs. beef brisket, flat cut
2 garlic cloves
1 large onion

2 cups kosher salt
2 Tbsp. pickling spice
2 bay leaves
1 tsp. whole black peppercorns
1 gallon water, warm (approximately 95-degrees F)
Butcher twine

Make brine
To make the brine mixture, combine the garlic cloves, salt, pickling spice, bay leaves, and peppercorns with 1 gallon of warm water (approximately 95-degrees F) in a large glass or plastic container. The dish should be sized to be able to submerge the beef in the brine mixture.

Prepare beef
Trim the beef of excess fat, leave some fat for flavor. Roll beef and tie with butcher twine. Submerge beef in brine mixture and refrigerate for at least 2 days and as long as 5 days.

Cook beef
Place brined beef in a large pot and cover with water. Peel and halve onion, add to the pot. Bring to a boil and then reduce heat to simmer. Cover pot, leaving a small opening for steam to escape. Boil for 2-1/2 to 3 hours, or until beef is at desired doneness.

Slice and serve corned beef in New England Boiled Dinner, Corned Beef Hash, Red Flannel Hash, or on sandwiches.

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