PICKLING SPICE RECIPE CORNED BEEF RECIPES

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PICKLING CORNED BEEF RECIPE - FOOD.COM



Pickling Corned Beef Recipe - Food.com image

Make and share this Pickling Corned Beef recipe from Food.com.

Total Time 289 hours

Prep Time 1 hours

Cook Time 288 hours

Yield 10 serving(s)

Number Of Ingredients 7

5 lbs beef brisket
1 tablespoon whole mixed pickling spice
1 tablespoon brown sugar
1 1/2 lbs coarse salt
1 teaspoon saltpeter
12 whole bay leaves
4 quarts water, cold

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.

Nutrition Facts : Calories 357, FatContent 16.7, SaturatedFatContent 5.9, CholesterolContent 140.6, SodiumContent 26645.6, CarbohydrateContent 1.4, FiberContent 0, SugarContent 1.3, ProteinContent 47

CORNED BEEF PICKLING SPICE | JUST A PINCH RECIPES



Corned Beef Pickling Spice | Just A Pinch Recipes image

Well, St. Patrick’s Day is a classic day for corned beef and cabbage, but the first thing you’ll need is the corned beef, and before that you will need a good pickling spice. So, I’ll be posting my recipe for a homemade corned beef; but first you will need a pickling spice, and here it is… So, you ready… Let’s go into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Non-Edibles

Prep Time 10 minutes

Cook Time 5 minutes

Number Of Ingredients 10

2 tablespoon(s) tellicherry peppercorns
3 tablespoon(s) mustard seeds
2 tablespoon(s) coriander seeds
2 tablespoon(s) pepper flakes
2 tablespoon(s) ground allspice berries
1 tablespoon(s) ground mace
2 medium cinnamon sticks cover with a towel, and use a hammer to break into small pieces
4 medium bay leaves, crushed with your hand
2 tablespoon(s) whole cloves, give them a smack or two with a flat end of a kitchen knife to break them up a bit
1 tablespoon(s) ground ginger

Steps:

  • Crush the peppercorns, mustard, and coriander seeds.
  • Chef’s Tip: My favorite way to crush spices, is to put them on my cutting board, and grind them using the bottom of a heavy pot or pan.
  • Place the ground seeds into a pan, and heat over medium heat until fragrant, about 3 to 5 minutes.
  • Chef’s Note: Be careful not to let them burn.
  • Allow them to cool.
  • Add all the other spices, and then place in a sealed container, until ready to use.
  • Store in a cool dry environment.
  • Keep the faith, and keep cooking.

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