Corned Beef

Posted November 5, 2012 by Marc Gottlieb
Classic Jewish deli at its absolute best. Juicy, delicious, perfection in each slice.

Posted in : Cuisines :
  • Prep Time : 20 min
  • Cook Time : 180 min
  • Ready Time : 3 hour, 20 min

Servings

8-10

Ingredients

  • 3 liters water
  • 180 grams kosher salt
  • 200 grams brown sugar
  • 1 tablespoon saltpeter
  • 2 teaspoons yellow mustard seed
  • 2 teaspoons black peppercorns
  • 8 cloves
  • 2 allspice berries
  • 12 whole juniper berries optional
  • 5 whole bay leaves
  • 6 whole garlic cloves
  • 2.5 - 3 kilograms beef brisket

Directions

  1. In one liter of water, dissolve sugar, saltpeter and salt over medium heat. Set aside to cool.
  2. Roughly crush or smash seeds and garlic.
  3. Pour all of the water, seeds and bay leaves into a large zip-top bag.
  4. Add brisket and seal. Place flat in the refrigerator.
  5. Let cure for 10 days to two weeks, turning the brisket daily.
  6. After curing, remove the corned beef, rinse it off and place it in a pot large enough to hold it and fill the pot with water.
  7. Bring water to the boil then simmer it for 2.5 to 3 hours, until soft.