Homemade Corned Beef

Page 180

| Course Type: Main Courses

(1 review)

Tags: cooking club

Recipe Review

This recipe convinced my husband that he actually liked corned beef. Though it takes a week to prepare, most of the time is hands off. The meat is brined in a salt water + spice mixture. I used a 1 gallon zip lock bag instead of the 2 or 3 bags suggested by the cook book author.

Note that the recipe for the spice mixture yields much less than needed, while the recipe for the brine will give you twice what you need. Also the spice mix was too strong on the cloves.

Nevertheless, I made up more spice mixture, and caught the error on the salt water early.

I also deviated in the precise cooking instructions. Instead I followed this set of instructions for cooking. Basically I used my slow cooker - 1.5h on high (to get it up to temperature quickly) then "stay warm" for about 12 hours.

I wouldn't hesitate to prepare this again.

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