Large Photo of the Homemade Corned Beef
- 10 cups water
- 1 1/2 cups kosher salt
- 1 cup granulated sugar
- 2 tablespoons dry mustard
- 3 tablespoons pickling spices
- 3 cloves garlic, minced
- 1 fresh beef brisket, 7 to 9 pounds
- Corned Beef and Cabbage
- 3 ribs celery, cut in 2-inch pieces
- 2 large onions, cut in wedges
- 2 cloves garlic, minced
- 6 medium red potatoes, halved
- 5 carrots, cut into thirds
- 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
- 1 head of cabbage, cut in 6 or 8 wedges
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.
Serves 6 to 8.
More Corned Beef Recipes
Corned Beef and Cabbage
Glazed Corned Beef Dinner Recipe
Crockpot Corned Beef With Brown Sugar
Spiced Corned Beef with Cider
Corned Beef, Home-Cured
Corned Beef Bake
Corned Beef Dinner With Vegetables
Crockpot Corned Beef and Cabbage Recipe