Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
My mom heard this recipe on a PBS cooking show years ago. It called for a regular pot roast, but we tried the corned beef instead and won't eat it any other way! I make for my husband now - it's a favorite!
3 -4 lbs corned beef or 3 -4 lbs regular pot roast
1/2 cup chopped celery
1/2 cup julienned carrot
1 large onion, sliced thin and separated
2 cups grape juice or 2 cups cranberry juice (as a red wine substitute-works very well)
rosemary
1 (28 ounce) can tomato puree
Steps:
Heat oven to 300 degrees.
Saute garlic in the olive oil until soft in a large, oven safe pan.
Place corned beef on garlic, fat side down.
Add celery, carrots and onion on top, and sprinkle with a thin layer of rosemary.
After the fat side is browned, turn over and pour the grape juice and tomato puree over the corned beef, making sure everything is saturated.
Heat 10 minutes.
Cover and place in oven for 2 1/2 to 3 hours.
This makes it very tender!
Serve.
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