Corned beef is not only a way of long-term storage of meat, but also delicious delicacy. Beef is best suited for salting. brisket. Soak it for 10 days in a brine with spices and nitrate potassium, which is used as a preservative and thanks to which the meat retains its pleasant pinkish tint. After that as the meat is salted, you can either smoked it and make pastrami, or boil with onions, carrots and celery, so that the meat it was additionally saturated with aromas of vegetables. Serve corned beef as delicacy on a meat plate or cook delicious dishes with it sandwiches. Share with friends: 
Time: 5 hours. plus salting time Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece (1.8 – 2.2 kg.) Of beef brisket, trimmed
- 2 l water
- 1 tbsp. coarse salt
- 0.5 tbsp. brown sugar
- 2 tbsp. l potassium nitrate E252
- 1 cinnamon stick broken into several pieces
- 1 tsp mustard seed
- 1 tsp black pepper peas
- 8 whole cloves
- 8 peas of allspice
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 0.5 tsp ground ginger
- 1 kg. ice
- 1 small onion, cut into 4 parts
- 1 large carrot, coarsely chopped
- 1 stalk of celery, coarsely chopped
Recipes with similar ingredients: beef, onions, carrots, celery, juniper berries, brown sugar, black pepper peas, mustard seed, allspice, cloves, bay leaf, ground ginger, cinnamon
Recipe preparation:
- In a large pot for 6-8 liters. pour water and put salt there together with sugar, potassium nitrate, cinnamon stick, seeds mustard, pepper, cloves, allspice, juniper berries, bay leaf and ginger. Heat over high heat until salt and sugar will not dissolve. Remove from heat and add ice. Shuffle until the ice melts. If necessary, put the brine in refrigerator until it cools to 7 ° C. Once the brine has cooled, put the brisket in a 9 liter ziploc bag. and add brine.
- Close the bag and put in the container, cover and place in refrigerator for 10 days. Check daily for beef immersed in liquid and stir brine.
- After 10 days, remove the meat from the brine and rinse well in cool water. Put the brisket in a large pan, add onions, carrots and celery and pour water on 2.5 cm above. Put to a strong fire and bring to a boil. Reduce the heat to a minimum cover and cook over low heat at a slow boil in for 2, 5-3 hours or until the meat is soft. Get out pots and thinly cut across the fibers.
