Corned Beef Pickling Spice Recipes

Steps:

• 1. Crush the peppercorns, mustard, and coriander seeds.
• 2. Chef's Tip: My favorite way to crush spices, is to put them on my cutting board, and grind them using the bottom of a heavy pot or pan.
• 3. Place the ground seeds into a pan, and heat over medium heat until fragrant, about 3 to 5 minutes.
• 4. Chef's Note: Be careful not to let them burn.
• 5. Allow them to cool.
• 6. Add all the other spices, and then place in a sealed container, until ready to use.
• 7. Store in a cool dry environment.
• 8. Keep the faith, and keep cooking.

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 brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.
• Bring to boil 5 minutes.
• Let stand overnight to cool.
• Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.
• Keep submerged.
• Place cheesecloth across top of crock.
• Tie down.
• Put lid on.
• Leave enough space between lid and cloth for air.
• At end of 12 days place meat in cold water for 1 hour.
• Remove meat. Wipe well.