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Filed Under Main DishBrisket
Corned Beef

Jewish Jewish
Shared by: Esther R.

8 pounds boneless Beef brisket
1/4 teaspoon Pink Curing Salt
2 tablespoons Mixed pickling spices
1 tablespoon Peppercorns
1 cup Salt
1/2 teaspoon Sugar
12 cloves minced Garlic
1 pinch Alum

Note: This recipe cures at room temperature for 4 days, then in the refrigerator for 16 days.

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20 Days


4 Hours 30 Minutes


20 Days

Note: This recipe cures at room temperature for 4 days, then in the refrigerator for 16 days.



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Place brisket in a large stoneware crock and cover completely with water. Add remaining ingredients, stirring to distribute them evenly. Optionally you can use more or less garlic, depending on your taste.

Let the brisket marinade at room temperature for 4 days. Place in the refrigerator for 16 days more.

Remove from the crock and place in a large kettle. Cover with boiling water and boil for 1 1/2 hours. Turn off heat and let stand in water in which it has cooked for at least 2 hours.

Place in sink and let cold water run into the kettle, not directly on the meat, for 1 hour to seal in the meat juices.

Remove the Corned Beef from the water and refrigerate until ready to use. Ready to eat as is, but if you serve it hot - steam it, do not boil.





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