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.

Bruce Aidells
Recipe by Cooking Light June 2004

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

256 calories; calories from fat 34%; fat 9.8g; saturated fat 3.5g; mono fat 4.4g; poly fat 0.4g; protein 29.9g; carbohydrates 11.2g; fiber 2.6g; cholesterol 88mg; iron 3.2mg; sodium 508mg; calcium 42mg.
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