Corned Beef
by Editorial Staff
Using saltpeter in the recipe (potassium nitrate) produces pink meat. Without saltpeter, the meat turns out to be purple-gray, like in the photo.
Servings: 8-10
Ingredients
- Brown sugar – 6 Tbsp. spoons
- Saltpere – 1 Art. spoon (optional)
- Cinnamon sticks – 1/2 Piece
- Mustard seed – 1 teaspoon
- Black peppercorns – 1 Teaspoon
- Carnations – 4 Pieces
- Allspice peas – 4 Pieces
- Juniper Berries – 6 Pieces
- Bay leaves – 2 pieces
- Ground ginger – 1/4 teaspoon
- Ice – 1.8 Kilograms
- Beef brisket – 1 Piece (1.8-2.2 kg)
Directions
- Break a cinnamon stick into several pieces. Crumble the bay leaf. Fill a 2 liter saucepan with water. Add salt, sugar, saltpeter (if used) and spices. Cook over high heat until salt and sugar dissolve. Add ice and let stand until most of the ice has melted
- After the liquid is cold, place the beef in a resealable plastic bag and add the brine. Close the bag and place in a 22×32 cm dish. Refrigerate for 5 days, turning occasionally. After 5 days, remove the meat from the marinade and rinse it under cold water. Further, corned beef can be used to prepare a variety of dishes.
- One of the easiest options is to boil the meat for several hours in water until tender, and then add the potatoes, carrots and cabbage.
Bon appetit!
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