Corned beef is selling in New York for $1.71- 1.80/ lb. Here it is on sale for $3.49/lb. It takes about two weeks to make corned beef the way I do it but last year I did get a really small piece and do it in one week. Brisket isn't cheaper than ready made corned beef though. It is better, IMO
For the last few years I have been using this one from Martha Stewart. I use canning salt and Tender Quick instead of pink salt.
Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish soda bread.
INGREDIENTS
Serves 8.
• FOR THE BRINE
• 2 quarts water
• 1 cup coarse salt
• 1 tablespoon pink curing salt
• 1/2 cup sugar
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon mustard seeds, crushed
• 1 teaspoon black peppercorns, crushed
• 1 cinnamon stick, crushed
• 4 dried bay leaves, crushed
• 8 whole cloves
• FOR THE CORNED BEEF
• 5 pounds flat-cut beef brisket
• 1 medium onion, halved
• 1 medium celery stalk, halved
• 1 medium carrot, peeled, halved
• 1 pound baby turnips, peeled, trimmed
• 1 pound baby carrots, peeled, trimmed
• 1 medium head cabbage, cut into 8 wedges
• 1 pound small red potatoes
• Dijon mustard, for serving
DIRECTIONS
1. Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
2. Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
3. Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
4. Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
5. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
6. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
Last edited by NormM on Wed Mar 12, 2014 12:06 pm; edited 2 times in total