Thursday, March 15, 2012

Homemade Corned Beef part 2

Here's how that wonderful

homemade corned beef turned out!

Cook the corned beef after brining for at least five days and up to ten days (see previous recipe here). Preheat oven to 300 degrees Fahrenheit.

Drain the meat and discard the brine. Place the brined brisket in a covered baking dish with water up to 3/4 of the sides of the meat. Add 4 small cloves of garlic, 1 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon whole allspice, and 1/8 teaspoon whole cloves. Cover and place in oven to cook low and slow for about three hours (it depends on the size of your brisket).

Add traditional vegetables if you wish (potatoes, cabbage, carrots, etc.). They will taste absolutely fabulous after cooking in this liquid. To serve, slice corned beef brisket against the grain and surround with vegetables. And don't forget to make enough to have reuben sandwiches also!

1 comment:

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