Make your own corned beef

[Tracker123]

~4 lb brisket
1/4 cup course grained sea salt
1 tsp black pepper
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp sage
2 bay leaves, quartered
1 tbl brown sugar
1/8 tsp nutmeg
1/8 tsp paprika
3 cloves garlic, minced
Optional: 1/2 tsp salt peter (if you want the traditional red color - you can get at the pharmacy)

Wash and remove must of the fat from the brisket. Mix together all spices and rub into brisket well. Let stand one hour.

Place brisket into large zip lock bag and pour 1/2 cup warm water over brisket.

Weigh the meat down in the refrigerator with heavy bricks or stones. Heavier the better. Refrigerate one month. Turn meat every 2 - 3 days, rubbing mixture deep into meat each time.

Before cooking, soak meat in several changes of cold water to remove excess salt, roughly 24 hours.

To cook, place in slow cooker (crock pot). Add undiluted French onion soup to cover brisket, sliced fresh red bell peppers, and sliced onions on top.

Cook 5 - 5 1/2 hours on low depending on thickness.

This went in about 1/2 hour ago:



Good stuff for a change of pace. Thought I'd share in case you fellas want to try it.

[Tony the Tiger]

Boy Howdey

[PawPaw Gene]

Randy, how come you don't use any corn to make corned beef?

"gene"

[Tracker123]

Really don't know what that means being "corned." Jerked it out, nice and tender. It's not rare, just the way it's supposed to look (I guess):

[Tracker123]

Slice that up on some rye bread and spicy mustard for lunches will be excellent. Maybe next weekend I'll fry something, haven't done that in a while. Have to watch my girlish figure .

[prefers shiners]

Randy...I was raised on canned corn beef and potatoes.....good winter time dish with buttered bread.....boil down chunks of red potatoes (salt & black pepper) and add small amount of corn meal to make it just a little thick.....make an onion roux but not dark.....add one can of corned beef chopped up....make sure mixture it is soupy not dry.....goes a long way....

[Tracker123]

YUM!!!

[PawPaw Gene]

Bruce that's about the way I ate it years ago, we sometimes put it over rice being the good Cajuns we are.
"gene"

[prefers shiners]

Bruce that's about the way I ate it years ago, we sometimes put it over rice being the good Cajuns we are.
"gene"

we hardly ever ate rice back in Mississippi.....just taters mostly.....first thing I learned when I moved to south Louisiana was to tell them to hold the rice whenever I ordered a milkshake.....they eat it on everything....

[PawPaw Gene]