Corned Beef Recipe 455

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 the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Steps:

• Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
• Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
• Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
• Place strips on the trays of a dehydrator making sure not to overcrowd.
• Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
• Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

Steps:

• Place vinegar, sugar, and sauce into the crockpot. Add about a cup of water and blend all the ingredients.
• Add silverside, and add enough water to cover. Cook on high for at least 4 hours, adding the carrots for the last hour.
• I like to leave mine simmering in the crockpot for asd long as possible, all day is best, but 4 hours is enough.
• To serve, cut the meat against the grain, and serve with the carrots, and some mashed potatoes, green beans, and white sauce. Yum!