Just In Time For The Green Beer Holiday: Corned Beef — Charcutepalooza Challenge #3 – a delicious recipe with Brisket, Pickling Spice, Salt, Kosher Salt, Sugar, Water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["The first thing I did was take my lovely hunk o' beef and broke it down into smaller packages. 1 big roughly 5-6 lb. slab to corn and 2 smaller roughly even portions to BBQ later.
2
Note: This hunk of beef was so frickin big, it took not 1 but 2 cutting boards to hold it :) Now that's beefy love.", "The brine I used to cure the beef consisted of store-bought pickling spice (I couldn't for the life of me find the mace called for in Ruhlman's home made recipe), my new friend pink salt, my old friend kosher salt, sugar & garlic.", "Submerge beef & wait (patently if possible) 5 days and viola! A hunk of vaguely creepy-looking beef.", "Rinse, re-cover with water, add some more pickling spice & slow simmer for 2-3 hrs. until fork-tender and you've got some of the tastiest and tender corned beef I think I've ever had.", "I served the inaugural taste of this heavenly beef with a side of simple potatoes, green cabbage, onions and carrots roasted in some of the pot liquor left over from the beef and it was devine. Screw cryo-vac corned beef."]
313
kcal
Calories
21
g
Fat
33
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5-6 pounds First Cut Beef Brisket, Pickling Spice, Pink Curing Salt, Kosher Salt, and more.
Yes, Just In Time For The Green Beer Holiday: Corned Beef — Charcutepalooza Challenge #3 falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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