Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Homemade Corned Beef
For your Reuben or your cabbage or whatnot.

flat cut beef brisket, about 4 lbs

Brine it in this, 3-5 days:
2.5 qt distilled water
5 T kosher salt
5 T evaporated cane juice crystals
2 T cure #1
1 T black pepper
1 T allspice
1⁄2 t. garlic
3⁄4 t red pepper flakes
1 t bay leaf, crushed

Remove from brine, rinse, and boil in water until internal temperature reaches 120F. Cool before slicing. 

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.