How To Make Corned Beef
It's easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish.
INGREDIENTS:
4 quarts water
1 cup salt
1 teaspoon saltpeter (see note 1 below)
2 beef briskets, about 4 pounds each (see note 2 below)
12 garlic cloves
3 tablespoons pickling spices
8 bay leaves
Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container.
Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.
Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring
INGREDIENTS:
4 quarts water
1 cup salt
1 teaspoon saltpeter (see note 1 below)
2 beef briskets, about 4 pounds each (see note 2 below)
12 garlic cloves
3 tablespoons pickling spices
8 bay leaves
Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container.
Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.
Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring
