New England-Style Pickled Beef

New England-Style Pickled Beef Recipe
Becky Luigart-Stayner; Jan Gautro
Soaking meat in a salt solution is exactly how old-fashioned corned beef is made. The three-day brining period is a great technique for keeping the brisket moist. Beef brisket or boneless pork shoulder are excellent in this boiled dinner. Garnish with chopped parsley.

Yield:

12 servings (serving size: about 3 ounces beef, 3 potato wedges, 1 onion half, and about 1/2 cup carrot and cabbage)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 34 %
Fat 9.8 g
Satfat 3.5 g
Monofat 4.4 g
Polyfat 0.4 g
Protein 29.9 g
Carbohydrate 11.2 g
Fiber 2.6 g
Cholesterol 88 mg
Iron 3.2 mg
Sodium 508 mg
Calcium 42 mg

Ingredients

7 cups water, divided
2 tablespoons black peppercorns
2 tablespoons pickling spice
1 tablespoon juniper berries, crushed
1 tablespoon coriander seeds
8 bay leaves
6 thyme sprigs
4 garlic cloves, crushed
3/4 cup kosher salt (such as Diamond Crystal)
1/2 cup sugar
2 cups ice cubes
1 (4 1/2-pound) beef brisket, trimmed
1 1/2 cups (2-inch-thick) slices carrot
1 (2-pound) head green cabbage, cored and quartered
9 small red potatoes, quartered
6 small onions, peeled and halved

Preparation

Combine 1 cup water, peppercorns, and the next 6 ingredients (peppercorns through garlic) in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Pour into a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and brisket; seal. Refrigerate 3 days, turning bag occasionally. Remove brisket from bag, and discard brine. Pat brisket dry with paper towels.

Place brisket in a large stockpot; cover with water. Bring to a boil; skim foam from surface. Cover, reduce heat, and simmer 2 1/2 to 3 hours or until brisket is tender. Remove brisket from pan; keep warm. Reserve cooking liquid. Add carrots, cabbage, potatoes, and onions to reserved cooking liquid; bring to a boil. Reduce heat, and simmer 30 minutes or until tender.

Bruce Aidells,

Cooking Light

June 2004
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