Homemade Irish Corned Beef and Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Bruce Aidells
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and
Ingredients
- 6 cups water
- 2 cups lager beer
- 11/2 cups coarse kosher salt
- 1 cup (packed) golden brown sugar
- 1 1/2 tablespoons Insta Cure no. 1 (optional, See Note)
- 1/4 cup pickling spices
- 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
Instructions
- Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No.
- Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
- Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
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