Corned beef

Yield: 8 servings

Measure Ingredient
2 pounds Coarse salt
½ cup Sugar
1 teaspoon Saltpeter
1 ounce Pickling spice, tied in chee
3 larges Onions, one spiked with clov es, the others sliced or quartered
5 eaches Cloves
1 each Celery stalk, chopped secloth
4 eaches Bay leaves
1 each Thyme, fresh sprig
5 pounds Beef brisket
1 teaspoon Black peppercorns
1 pounds Carrots, medium chopped
2 mediums White turnips, chopped
1 pounds Leeks, chopped



** you may substitute an already corned brisket if you wish (but I dont) Corning you beef: Put salt, sugar, and saltpeter into a large saucepan with pickling spices tied in cheesecloth. Add bay leaves, thyme and 4½ qts water. Heat gently until sugar and salt have dissolved. Bring to a boil, then pour into bowl and cool. Add the meat to the bowl, making sure that salt solution covers it. Cover with clean dish-towel and leave to soak in cold place 2 weeks. Turn the meat occasionally. To Cook: Remove the meat from the brine and wash under cold water. put into a large saucepan with the clove spiked onion. Add the celery and peppercorns to the pan. Cover with cold water and bring to a boil slowly. Skim, reduce heat, cover and simmer for 2 ½ hours. Add vegetables to the pan, bring back to a boil, reduce heat and simmer for 30 minutes. Strain the liquid and use as a sauce over the meat and vegetables.

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