Ultimate Corned Beef
Makes: 10-12 servings
Created by The MDM Team, Monday, January 21, 2008
Prepare for the ultimate experiment in corning. With this recipe, you'll make your own corned beef from scratch. It takes two weeks & counting.
2 lb. coarse salt
1/2 cup granulated sugar
4 bay leaves
1 tsp. saltpeter
1 fresh thyme sprig
1 oz. pickling spice, tied in cheesecloth
1 (5 lb.) beef brisket
3 large onions, one spiked with cloves,
the others sliced or quartered
1 tsp. black peppercorns
1 lb. medium carrots, chopped
2 medium white turnips, chopped
1 lb. leeks, chopped
1 celery stalk, chopped
Corning the beef: Put salt, sugar and saltpeter into a large saucepan with pickling spices tied in cheesecloth. Add bay leaves, thyme and 4 1/2 quarts water. Heat gently until sugar and salt have dissolved. Bring to a boil, then pour into bowl and cool. Add the meat to the bowl and make sure that salt solution covers it. Cover with clean dishtowel and leave to soak in cold place for 2 weeks. Turn the meat occasionally.
To Cook: Remove the meat from the brine and wash under cold water. Put into a large saucepan with the clove-spiked onion. Add the celery and peppercorns to the pan. Cover with cold water and bring to a boil slowly. Skim, reduce heat, cover and simmer for 2 1/2 hours. Add vegetables to the pan, bring back to a boil, reduce heat and simmer for 30 minutes. Strain the liquid and use as a sauce over the meat and vegetables.
Ready in 2 ½ hours