Corned Beef. Homemade and wholesum.

 

Leave the nitrates and nitrites in the plastic bag back at the supermarket. Make your own corned beef. It's easy, safe, and fun. Here's how.

 

Ingredients

• 8 cups water

• 1 cup salt

• 1/4 cup granulated sugar

• 1 bay leaf

• 6 peppercorns

• 1 clove garlic, minced

• 1 tablespoon plus 1-1/2 tablespoons whole mixed pickling spices, divided

• 5 to 6 pound beef round roast

• 1 celery stalk

• 1 onion, chopped

• 1 carrot, chopped

 

To Prepare: Mix water, salt, sugar, bay leaf, peppercorns, garlic, 1 tablespoon pickling spice and beef in a crock, cover with a plate and put a weight on top. Let meat stand in brine 36 hours. Meat will then be ready to cook.
 

To Cook: Rinse the corned beef. Put it into a large kettle. Cover with boiling water. Add remaining 1-1/2 tablespoons pickling spice, onion, celery, and carrot. Cover and simmer for 4 to 4-1/2 hours until tender. Cool beef in broth if not serving hot.