How do you make your own corned beef?!


Question: corned beef

the brine:
1 gallon water
2 cups kosher salt
1 cup brown sugar
4 tablespoons pickling spice
2 teaspoons saltpeter
4 cloves minced garlic

the meat:
1 fresh beef brisket flat

the simmering:
enough water to cover brisket by 1 inch
1 small onion, quartered
1 large carrot, coarsley chopped
1 stalk celery, coarsley chopped

combine brine ingredients in nonreactive stock pot. bring to a boil the remove
from heat to let cool.

once cooled, place brisket in 2 gallon zip top bag and add the brine. seal
bag, removing as much air as possible. insert into a second bag and seal. lay
flat inside a container, cover and place in refridgerator. check daily to rotate
and make sure beef is fully submerged.

after 10 days, remove brisket and rinse well under cold water. place brisket
in pot just big enough to hold it. add the water to cover by 1 inch then add
onion, carrot and celery. bring to a boil then lower heat, cover and simmer for
2 1/2 3 hours.

remove from pot and thinly slice across the grain


Answers: corned beef

the brine:
1 gallon water
2 cups kosher salt
1 cup brown sugar
4 tablespoons pickling spice
2 teaspoons saltpeter
4 cloves minced garlic

the meat:
1 fresh beef brisket flat

the simmering:
enough water to cover brisket by 1 inch
1 small onion, quartered
1 large carrot, coarsley chopped
1 stalk celery, coarsley chopped

combine brine ingredients in nonreactive stock pot. bring to a boil the remove
from heat to let cool.

once cooled, place brisket in 2 gallon zip top bag and add the brine. seal
bag, removing as much air as possible. insert into a second bag and seal. lay
flat inside a container, cover and place in refridgerator. check daily to rotate
and make sure beef is fully submerged.

after 10 days, remove brisket and rinse well under cold water. place brisket
in pot just big enough to hold it. add the water to cover by 1 inch then add
onion, carrot and celery. bring to a boil then lower heat, cover and simmer for
2 1/2 3 hours.

remove from pot and thinly slice across the grain

well.... take some corn and mix it with beef noodle eat it and **** it out then heat it up and eat it again

If u r referring to the canned corned beef and not the brisket then we do the following:

sautee diced onion & green bell pepper, sliced green olives, chopped fresh cilantro, fresh pressed or minced garlic, 1 small can of tomato sauce or ready made sofrito in jar. Add 3 cans of corned beef. let simmer. To this add tostones or diced potatoes. Cook til done. Serve with white rice

If you are looking at corning your own beef. I once did this with a Julia Child recipe. It took 3 weeks so you best get started if it is for st patricks day.





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