Corned Beef For The Soul Recipes

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

Steps:

• Place silverside in a pot large enough to accomodate it.
• Stud the bayleaf and cloves into the whole onion and place in pot.
• Add vinegar, sugar and beer to the pot.
• Add as much water as is necessary to cover the silverside.
• Put on heat and bring to the boil.
• Skim off any scum (brown, bubbly impurities that rise out of meat to the surface) as it appears.
• After pot comes to the boil, turn heat down to a simmer.
• Cover and cook for around 2 hours, or until meat is very tender.
• When done, turn off heat. Allow the meat to cool in the liquid, to achieve maximum flavour.
• Drain and prepare according to your tastes (re-heat, or refrigerate for later use).
• Enjoy!

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.