Homemade Corned Beef

1. 1

   Place brisket in a large container.

2. 2

   Mix water and pickling salt.

3. 3

   Pour over brisket making sure to cover the meat entirely.

4. 4

   Add the pickling spices and bay leaves.

5. 5

   (I put the pickling spices in a coffee filter and clipped it shut with a plastic clip.)

6. 6

   Cover with a lid and place in refrigerator.

7. 7

   Leave for two weeks, turning every few days.

8. 8

   If you wish you can refresh the water, salt and spices after week one.

9. 9

   To cook, place meat in large pot.

10. 10

    Pour one bottle of Guinness Beer and enough beef broth to cover meat.

11. 11

    Add bay leaves and garlic.

12. 12

    Simmer on low for 2-3 hours or until meat is tender and falls apart easily.

13. 13

    Serve with boiled potatoes and steamed cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.