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Corned Beef Brisket




Source of Recipe


ESSENCE OF EMERIL


Recipe Introduction


Well... I found this on the internet. Surprisingly, it's hard to find a recipe for corned beef from scratch.

Interestingly, some corned beef recipes call for the use of salt peter, which you can get from either the pharmacist or a veterinary supply company. This recipe, as you will see, does not call for that. Whew!

It should be noted that I HAVE NOT tried this recipe yet, but I anticipate doing so for my seder this year. I'll let you know how it turns out.


Recipe Link: http://www.recipesource.com/main-dishes/meat/beef/corned1.html

List of Ingredients




5 Pounds beef brisket
4 Quarts water
2 Cups coarse salt
2 Cups brown sugar
1 Tablespoon juniper berries
2 Teaspoons allspice berries
2 bay leaves
6 garlic cloves -- peeled


Recipe



Using fork, pierce the meat all over.

In a mixing bowl, whisk the remaining ingredients together until the sugar dissolves.

Pour the brine over the meat, cover, and refrigerate for 10 days. Remove the meat and rinse thoroughly.

Place the meat in a stock pot and cover with water. Bring the liquid up to a boil and reduce the heat. Simmer for 1 hour.

Pour off the water, cover with cold water and repeat cooking process until the beef is very tender.

Remove from water. Cool the meat and slice paper thin.