| You are here: | About>Food & Drink>Southern Food> Beef and Lamb Recipes> Beef Recipes> Corned Beef and Brisket> Home Corned Beef Recipe - Homemade Corned Beef and Corned Beef and Cabbage Dinner |
 | Southern Food |
Topics
Appetizers and SnacksBeef and Lamb RecipesChicken & Turkey RecipesCrockpot RecipesCasserole RecipesPork and Ham RecipesFish and Seafood RecipesCookies and Candy RecipesDessert and Cake RecipesFruit and Vegetable RecipesRice, Pasta, EggsBread RecipesRecipes by TypeCooking BasicsSouthern Regional Food |
 Homemade Corned Beef Dinner Diana Rattray At a Glance Course : Dinner, Entree, Main Course Special : Large Quantity, Make Ahead Type of Prep : Boil, Marinate, Simmer Cuisine : Irish, U.S. Regional Occasion : Fall, Family Dinner, Spring, St.Patrick's Day, Winter Spiciness Indicator : Mild More Corned Beef RecipesTop 10 Corned Beef RecipesCorned Beef and Cabbage SoupReuben Casserole With Crumb Topping More Corned Beef RecipesClassic Corned Beef and Cabbage DinnerCorned Beef With Tangy Mustard SauceCorned Beef Casserole Homemade Corned BeefMake your own corned beef with spices and an easy brine, and skip the preservatives! Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Start the corned beef with a fresh brisket about 7 days before you plan to make your dinner. INGREDIENTS:
PREPARATION:Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool.
When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed. Photo: Beef Brisket in Brine On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours. Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer. If cooking some vegetables in another pot, cook just until tender and keep warm.
More Corned Beef Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index User Reviews  More Corned Beef RecipesTop 10 Corned Beef RecipesCorned Beef and Cabbage SoupReuben Casserole With Crumb Topping More Corned Beef RecipesClassic Corned Beef and Cabbage DinnerCorned Beef With Tangy Mustard SauceCorned Beef Casserole |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |