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Homemade Corned Beef
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Description
I made this for St. Paddy’s Day with potatoes and cabbage and served it with Guinness Beer. It was delish! The prep time is deceiving because you have to let it sit in the fridge for two weeks while it “corns”.
Ingredients
- 5 pounds Brisket
- 10 cups Water
- 1 cup Pickling Salt
- ½ cups Pickling Spices
- 8 whole Bay Leaves
- 1 bottle Guinness Beer
- 5 cups Beef Broth, Or Enough To Cover Brisket
- 3 Tablespoons Minced Garlic
Preparation
Place brisket in a large container. Mix water and pickling salt. Pour over brisket making sure to cover the meat entirely.
Add the pickling spices and bay leaves. (I put the pickling spices in a coffee filter and clipped it shut with a plastic clip.) Cover with a lid and place in refrigerator.
Leave for two weeks, turning every few days. If you wish you can refresh the water, salt and spices after week one.
To cook, place meat in large pot. Pour one bottle of Guinness Beer and enough beef broth to cover meat. Add bay leaves and garlic. Simmer on low for 2-3 hours or until meat is tender and falls apart easily.
Serve with boiled potatoes and steamed cabbage.
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angiespantry on 2.12.2010
This looks so interesting! I often wondered how to make it from scratch. I’m going to give it a try. Thanks for sharing! Angie