Real Corned Beef from America
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs 30 mins |
| Total Time | 10 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg beef brisket
For the marinade: (stain)
- 180 g salt
- 100 g suar, brown
- 1 stick cinnamon, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 carnation (s), whole
- 8 grains allspice
- 12 juniper berries
- 2 bay leaves, crumbled
- 0.5 teaspoon ½ ginger powder
- 2 liters water
For the broth:
- 1 teaspoon black peppercorns
- 0.5 teaspoon ½ mustard seeds
- 0.5 teaspoon ½ allspice
- 0.25 teaspoon ¼ clove (s), whole
- 4 clove (s) garlic, sliced
- 1 small onion (s), quartered
- 1 large carrot (s), cleaned, cut into large pieces
- 1 stalk celery, cleaned, cut into large pieces
- water
- possibly curing salt
Print Recipe
Pin Recipe Instructions
- For the marinade in a large saucepan, bring the water with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice seeds, juniper berries, bay leaves and ginger powder to a boil on the stove.
- Let simmer until the salt and sugar have dissolved, remove from the heat and let cool down. Then place in the refrigerator until the stain has cooled down completely.
- Put the meat in a large freezer bag and add the stain. Close the bag tightly, lay it flat in a container and place in the refrigerator for 7-10 days. Turn the bag once a day during the pickling days.
- On the 7th or 10th day, remove the meat from the stain and rinse thoroughly under cold water. Place the beef brisket in a sufficiently large saucepan and pour in enough water to just cover the meat. Add the peppercorns, mustard seeds, allspice, cloves, garlic, onion, carrot and celery stick.
- Bring everything to the boil on the stove, then reduce the heat, skim off any foam and put the lid on. Let the meat simmer gently for 3-4 hours.
- Then take the pan off the stove and lift out the meat. It should now be wonderfully tender.
- Note: You can also add 2 tablespoons of curing salt to the pickle. This real corned beef tastes delicious on a Reuben sandwich (in my recipes) or with white cabbage and mashed potatoes.
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