Home Corned Beef

Fresh meat generally spoils after a few days without refrigeration or some kind of preservation. However we lay our meat in a salt brine for several weeks and it can be stored much longer. This process, known as corning, allowed us, to maintain a supply of edible meat throughout the cold months of winter.

4 quarts warm water

2 cups kosher salt

¼ cup sugar

2 tablespoons pickling spice

1 teaspoon salt peter (optional)

5 pounds fresh beef brisket

2 onions, sliced

2 cloves garlic, minced

2 bay leaves

6 whole cloves

In a large non-reactive pot, whisk together the warm water, salt, sugar, pickling spice, and salt peter (if used) until the salt has dissolved. Place the brisket in the brine and weigh down with a plate. The beef must be completely submerged at all time. Cover the pot and refrigerate for 3 weeks. Turn the brisket every 5 days.

After 3 weeks remove the brisket from the brine and rinse well. Discard the brine. The corned beef is now ready to be cooked.

Remove the corned beef from the brine and rinse thoroughly. Place the corned beef in a large pot and barely cover with water. Add the onions, garlic, bay leaves, and cloves. Bring to a boil, then reduce heat to medium-low, cover pot, and simmer for 2 ½ hours, or until very tender. To serve, slice the meat across the grain.

Serves 8 to 10