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Corned Beef: Homemade Corned Beef




Source of Recipe


Peggy Trowbridge


List of Ingredients




4 quarts water
1 cup salt
1 teaspoon saltpeter (known commercially as potassium nitrate, saltpeter gives the meat a pink coloring)
2 beef briskets, about 4 pounds each (for a leaner corned beef, bottom round roasts may be substituted for brisket)
12 garlic cloves
3 tablespoons pickling spices
8 bay leaves



Recipe



Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool.

Place meat in a large crock, zipper-style plastic bag or other nonmetallic container.

Pour salt water over meat and add garlic, pickling spices and bay leaves. Use a weighted jar to keep the meat submerged below the surface of the pickling solution.

Refrigerate or set in a cool place for 3 weeks.

Drain and remove bay leaves before cooking.