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Pickling Corned Beef


5 lb. brisket
1 tablespoon whole mixed pickling spices
1 tablespoon brown sugar
1 1/2 lb. coarse salt
1 tsp. saltpeter
12 whole bay leaves
4 qt. water (cold)

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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.