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Traditional Corned Beef
Makes 12 servings
Time to Prepare: 2:05
Time to Cook: 1:15
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Ingredients
5 lb Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, raw 6 cup Water 1/2 cup Salt, table 2 cup Sugars, brown 1 tbls Wheat, sprouted 2 tsp Wheat, sprouted 2 leaf Spices, bay leaf 6 clove Garlic, raw
Directions
1. Using a fork, pierce the meat all over.
2. In a mixing bowl, whisk the remaining ingredients together until the sugar dissolves.
3. Pour the brine over the meat, cover, and refrigerate for 2 hours.
4. Remove the meat and rinse thoroughly.
5. Place the meat in a stock pot and cover with water. Bring the liquid up to a boil and reduce the heat. Simmer for 1 hour.
6. Pour off the water, cover with cold water and repeat cooking process until the beef is very tender. Remove from water. Cool the meat and slice paper thin.
7. Suggested to serve with cabbage and potatoes.
2. In a mixing bowl, whisk the remaining ingredients together until the sugar dissolves.
3. Pour the brine over the meat, cover, and refrigerate for 2 hours.
4. Remove the meat and rinse thoroughly.
5. Place the meat in a stock pot and cover with water. Bring the liquid up to a boil and reduce the heat. Simmer for 1 hour.
6. Pour off the water, cover with cold water and repeat cooking process until the beef is very tender. Remove from water. Cool the meat and slice paper thin.
7. Suggested to serve with cabbage and potatoes.
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