Pickling Corned Beef Recipes

PICKLED CORNED BEEF ROAST

Steps:

• Preheat oven to 325 degrees Fahrenheit. Spray deep nine- x 13-inch pan with cooking spray.
• Mix mustard, paprika, and brown sugar in a small bowl. Rub into roast. Smear one tablespoon honey onto each side.
• Wrap well in silver foil. Place into large pan and cover well. Bake at 325 degrees Fahrenheit for three to three and a half hours. Cool, slice, and store in gravy.

PICKLING CORNED BEEF

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.

HOMEMADE CORNED BEEF

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.

HOMEMADE CORNED BEEF

Steps:

• Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
• Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
• To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
• Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.