Corned Beef
- Total Time
- 3 hours 15 minutes, plus at least 8 days' refrigerated marination
- Rating
- Comments
- Read comments
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Ingredients
- 8cups water
- 1¼cup kosher salt
- 1cup sugar
- 3tablespoons pickling spices
- 14-pound brisket
Preparation
- Step 1
In a medium pot, over high heat, combine the water, salt, sugar and the pickling spices. Boil, uncovered, until the sugar and salt are dissolved, about 1 minute. Transfer the liquid to a container large enough for the liquid and the brisket. Refrigerate the container until the liquid is cool.
- Step 2
Place the brisket in the container with the liquid, weighing it down with a heavy object to keep it submerged. Refrigerate the brisket in the liquid for at least 8 days and up to 12 days, turning the brisket each day.
- Step 3
Boil the brisket, covered, with its liquid until tender, about 3 hours. Serve with horseradish sauce.
Private Notes
Comments
Boiling the meat for 3 hours would make it stringy. Low and slow is the way to go, just simmering. I cook my corned beef covered in the oven at 315 to 320 degrees and adding carrots and red potatoes the last hour. The last 20 minutes wedges of cabbage. Easy and delicious!
This was a good simple recipe. I only kept the meet in the marinade for 5 days. I recommend that a 6 lb brisket is used so that there is meat left for sandwiches the next day.
Use this recipe—it’s the bomb
Love the idea of pickling my own brisket. BUT please add that if you use the liquid then you need to heavily cut it in the final process. Very salty outcome. Ugh.
Use this recipe—it’s the bomb
Boiling the meat for 3 hours would make it stringy. Low and slow is the way to go, just simmering. I cook my corned beef covered in the oven at 315 to 320 degrees and adding carrots and red potatoes the last hour. The last 20 minutes wedges of cabbage. Easy and delicious!