• 15minutes

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Nutrition Info . . .

VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 quarts water

  2. 1 cup salt

  3. 1 teaspoon saltpeter (see note 1 below)

  4. 2 beef briskets, about 4 pounds each (see note 2 below)

  5. 12 garlic cloves

  6. 3 tablespoons pickling spices

  7. 8 bay leaves

Instructions Jump to Ingredients ↑

  1. Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour salt water over meat and add garlic , pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.

  2. Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.

  3. Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef .

  4. Source: Poughkeepsie Journal March 8, 1995 Reprinted with permission.


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