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Ingredients
- 2 to 3-pound brisket, flank, or shoulder roast up to 1 inch thick
- 2 quarts spring water or distilled water
- 1/2 cup canning and pickling salt
- 1/2 cup tenderizing salt (e.g. Morton's Tenderquick®)
- 3 tablespoons sugar
- 2 tablespoons mixed pickling spice
- 2 bay leaves
- 8 whole black peppercorns
- 1 or 2 cloves garlic, minced
Directions:
Roll brisket or flank loosely and tie. Place in large glass or pottery mixing bowl, or in large oven cooking bag. In glass or enamel saucepan, combine remaining ingredients. Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover bowl with plastic wrap; or, if using oven cooking bag, squeeze to remove air, then twist neck of bag and seal. Refrigerate 4 to 5 days, turning meat occasionally. Drain. Rinse meat with cold water.
To prepare corned meat, place in Dutch oven. Cover with cold water. Heat to boiling; drain. Cover with cold water. Heat to boiling. Reduce heat; cover. Simmer until tender, 3 1/2 to 4 1/2 hours.
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