Find a ceramic, glass, or enameled vessel large enough to hold both the beef the enough brine to cover the beef by 2 or more inches. Be sure the crock or container will fit into your refrigerator.
To determine the brine quantity needed, enclose the beef in a plastic bag, put it into the container and run cold water into the container to cover the bag of meat by 2 to 3 inches. Remove the meat.
Stir coarse salt into the water, letting each addition dissolve before adding more, until an egg will float in the solution. You will probably need about 1 1/2 cups salt. Remove the egg once it has served its purpose. stir in the brown sugar.
Pour the brine into a pot and simmer it for 15 minutes, then let it cool completely and our it back into the crock or container. Lower the meat, minus bag, into the brine and weight it down with a heavy plate or a round of heavy wood that has been sterilized by boiling. If necessary, add more weight (like a non metallic object such as a canning jar full of water) to hold the meat under the brine. set the container in the refrigerator and let the beef cure for at least 2 weeks, turning it every day or two. Don't plan to cure it for more than a month.
To cook- rinse the corned beef and place it in a roomy pot. Add water to cover by 2 inches. Cook the meat at a barely perceptible simmer, partly covered, until it is very tender when tested with a long for; count on at least 3 hours, perhaps as long as 5 for a large or thick piece of beef. Turn the beef occasionally and add boil water, if needed, to keep the meat covered. Let the beef cool partially, uncovered in the broth.
Originally Submitted
2/23/2015
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