corn your own beef

[Rebbetzin]

I make this for about every Holiday we have.

Heidi's World Famous Corned Beef


Large Beef Brisket

Zip Lock Bag

Pickling Spices 1.5 to 3 oz pkg

Vinegar 1/4 to 1/2 cup

Brown Sugar 1/2 cup

Salt 2 - 3 TBS

Water enough so meat is sitting in liquid marinade

Leave in refrigerator for approx. 7 days

Place beef in crock pot, or cooking bag in oven.
Cook for 7 to 10 hr. or overnight on Low. 200-250
Or a min of 3-6 hrs on high 350- 400
Take beef out
Save juice in refrigerator\
Let meat cool, or refrigerate

Partially slice beef, leaving brisket intact.
Apply glaze to beef, getting between the slices.
Put Beef in pan, cover and place in refrigerator until ready to reheat and serve.

Cover with Glaze before heating.
Reheat covered in oven 250 degrees for at least 2hours...

Glaze recipe
1 jar Apricot jam
1 cup Brown Sugar
Salt and Pepper to taste
1/4 cup Course ground Mustard or (any prepared mustard will work)

If desired just before serving apply more glaze to top and put under broiler for a short time to crystalize the glaze on the top of the meat....

If you want leftovers to use for other things, (knishes, hash etc...) Put some to the side before you serve it... because usually depending on the size of the gathering... you never have any left!!

 

[ORChick]

So, did anyone else try the corned beef with celery juice?
I had a piece of brisket marinating for about 2 weeks. I let it soak in fresh water this morning for about 2 hours, to remove possible excess salt, and then put in the the crockpot. I returned the spices from the marinade to the pot, and added a small sliced onion, and then covered with fresh water. And then just let the crockpt do its thing all day. This evening I steamed some potatoes, carrots, and cabbage, and baked a loaf of Irish soda bread. It was delicious! And the beef even had some of that pink color that the saltpeter usually gives it - that must have been the celery juice. There's enough left for some hash tomorrow. And DH liked it well enough that we may need to do another before next March . This recipe goes in my *keeper* file.

 

[abifae]

*

 

[big brown horse]

Thanks! I've got to try it...is it better than the store bought version?

 

[abifae]

*

 

[big brown horse]

Corned beef is my favorite, I love rubens on rye. However the rest of the house never cared for it. That is why I chickened out and made bbq brisket instead.

I'm going back for more brisket!