Claimjumpers' corned beef
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Servings |
| 1 | cup | Salt |
| ¼ | cup | Sugar |
| 2 | quarts | Water |
| 2 | eaches | Bay leaves |
| 4 | eaches | Whole black peppercorns |
| ¾ | cup | Bourbon |
| 1½ | cup | Firmly packed dark brown sugar |
| 1 | each | Clove garlic, crushed |
| 1 | tablespoon | Pickling spices |
| 1 | each | 4-lb beef brisket |
| 2 | eaches | Bay leaves |
| 4 | eaches | Whole black peppercorns |
| 1 | each | Clove garlic, minced |
| 3 | tablespoons | Prepared mustard |
| ¾ | cup | Apple juice |
Directions
SAUCE
Start "corning" beef 7 days before serving. In large pot, pour salt and sugar into water, stirring to dissolve. Add 2 bay leaves, 4 peppercorns, 1 clove garlic and pickling spice. Place beef in brine.
Place weighted plate on beef to keep beef submerged. Cover pot and refrigerate for 7 days. Turn beef at least once every day. Remove beef from brine and wash well in clear water. Place beef in deep stock pot and cover with fresh water. Add remaining 2 bay leaves, 4 peppercorns and 1 clove garlic. Heat to boiling. Turn heat down immediately and simmer slowly, covered, for at least 3 hours or until tender. Remove corned beef from pot and place on rack in shallow roasting pan, fat side up. Prepare basting sauce by combining bourbon with brown sugar, mustard and apple juice. Pour basting sauce over brisket. Roast at 400 F for 30 minutes, basting with pan juices every 10 minutes. Slice thinly on diagonal and serve with remaining sauce. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis