Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Then take the pan off the stove and lift out the meat. It should now be wonderfully tender.
7. 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.