The Chef!

Homemade Corned Beef Recipe

It’s easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket, if you wish.

INGREDIENTS:

4 quarts water

1 cup salt

1 teaspoon saltpeter

2 beef briskets, about 4 pounds each

12 garlic cloves

3 tablespoons pickling spices

8 bay leaves

PREPARATION:

Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container.

Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.

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