PLASTIC QUART CONTAINER RECIPES

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CORNED BEEF BRISKET RECIPE - FOOD.COM



Corned Beef Brisket Recipe - Food.com image

A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4 serving(s)

Number Of Ingredients 10

2 quarts water
2 tablespoons brown sugar
3/4 cup kosher salt
1/2 cup apple cider vinegar
1 (3 lb) beef brisket
4 garlic cloves, smashed
2 tablespoons pickling spices
1 teaspoon peppercorn, whole
1 teaspoon mustard seeds
2 teaspoons paprika

Steps:

  • Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
  • After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
  • Serve with nice mustard and a horseradish sauce.

Nutrition Facts : Calories 1126.1, FatContent 91, SaturatedFatContent 36.5, CholesterolContent 248.3, SodiumContent 21455.9, CarbohydrateContent 14.2, FiberContent 2.8, SugarContent 7, ProteinContent 59.1

CORNED BEEF BRISKET RECIPE - FOOD.COM



Corned Beef Brisket Recipe - Food.com image

A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4 serving(s)

Number Of Ingredients 10

2 quarts water
2 tablespoons brown sugar
3/4 cup kosher salt
1/2 cup apple cider vinegar
1 (3 lb) beef brisket
4 garlic cloves, smashed
2 tablespoons pickling spices
1 teaspoon peppercorn, whole
1 teaspoon mustard seeds
2 teaspoons paprika

Steps:

  • Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
  • After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
  • Serve with nice mustard and a horseradish sauce.

Nutrition Facts : Calories 1126.1, FatContent 91, SaturatedFatContent 36.5, CholesterolContent 248.3, SodiumContent 21455.9, CarbohydrateContent 14.2, FiberContent 2.8, SugarContent 7, ProteinContent 59.1

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