Time P12DT1h Yield 10 serving(s) Number Of Ingredients 7 Steps:
Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water. Bring to boil 5 minutes. Let stand overnight to cool. Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef. Keep submerged. Place cheesecloth across top of crock. Tie down. Put lid on. Leave enough space between lid and cloth for air. At end of 12 days place meat in cold water for 1 hour. Remove meat. Wipe well.
Time 3h40m Yield 18-20 servings. Number Of Ingredients 8 Steps:
Place corned beef in a large Dutch oven; cover with water. Add the onion, carrot, celery and pickling spices. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender., Transfer corned beef to a 13-in. x 9-in. baking dish; discard broth and vegetables. Score the surface of meat with shallow diagonal cuts. , In a small bowl, combine brown sugar and mustard; spread over meat. Drizzle with pickle juice. Bake, uncovered, at 325° for 1 hour, basting occasionally.
Time 3h30m Yield 12 servings. Number Of Ingredients 11 Steps:
In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.
Time 3m Yield 1 corned beef, 7 serving(s) Number Of Ingredients 3 Steps:
Mix together thoroughly.
