Home-corned beef -- for the true 'do-it-yourself'er!
For every gallon of water, you will need:
1 (5 to 6-pound) beef brisket
2 cups Kosher salt
2 cups dark brown sugar
1 1/2 teaspoons baking soda
4 teaspoons saltpeter (available in most drugstores as sodium nitrate)
2 teaspoons. allspice, optional
1 to 2 cloves garlic, optional
- Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water.
- Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1 1/2-inches above the meat.
- Cover container with a board weighted in place. Store in the refrigerator 8 to12 days. The beef will become saltier the longer it is soaked.
- When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil.
- Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4 1/2 hours. Slice against grain.
Makes 10 to 12 servings.
Recipe and photograph courtesy of The Beef Checkoff.