Corned Beef Recipe II

A few months ago I shared a Corned Beef recipe with you. Mine came out great, but I am going to suggest you add a bit more pickling spice than I first used. I like this recipe and it is so easy. The grandkids loved it. Made wonderful sandwiches. Give it a try.

Prepare roast by cutting into slabs 2 to 3 inches thick. To 4 quarts of boiling water add 1 cup of pickling or kosher salt (regular salt if you don’t have it). Set aside to cool. Place your meat into a large non-metallic container, pour the salt water over it and add 12 cloves of garlic, 8 tablespoons of pickling spices, and 8 bay leaves. Meat should be submerged – use a weighted jar to hold meat under pickling solution. Place a loose wrap over the top. Refrigerate for 2 to 3 weeks, then rinse the meat well under cool water, put in a pan, cover with fresh water, and add a small chopped onion, a large chopped carrot and a stalk of celery, chopped. Bring to a boil, then cook on low for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. Yummmm!

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