Pickling Corned Beef Recipes

PICKLED CORNED BEEF ROAST

Pickled Corned Beef Roast image

Have you ever baked a corned beef? It frees up a lot of needed space on the stove before Yom Tov. Serve with your favorite mustard. READ MORE

Provided by Recipe By Dining In

Categories Mains

Yield 8

Number Of Ingredients 6

Ingredients

cooking spray
2 teaspoons dry mustard
2 teaspoons paprika
1/2 cup packed brown sugar
3- to 4-pound pickled corned beef roast
2 tablespoons Gefen Honey

Steps:

Preheat oven to 325 degrees Fahrenheit. Spray deep nine- x 13-inch pan with cooking spray.
Mix mustard, paprika, and brown sugar in a small bowl. Rub into roast. Smear one tablespoon honey onto each side.
Wrap well in silver foil. Place into large pan and cover well. Bake at 325 degrees Fahrenheit for three to three and a half hours. Cool, slice, and store in gravy.

HOMEMADE CORNED BEEF

Homemade Corned Beef image

Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt #1
4 garlic cloves, minced
2 oven roasting bags
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped

Steps:

In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.

PICKLING CORNED BEEF

Pickling Corned Beef image

Make and share this Pickling Corned Beef recipe from Food.com.

Provided by Tonkcats

Categories Meat

Time P12DT1h

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs beef brisket
1 tablespoon whole mixed pickling spice
1 tablespoon brown sugar
1 1/2 lbs coarse salt
1 teaspoon saltpeter
12 whole bay leaves
4 quarts water, cold

Steps:

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.

Nutrition Facts : Calories 357, Fat 16.7, SaturatedFat 5.9, Cholesterol 140.6, Sodium 26645.6, Carbohydrate 1.4, Sugar 1.3, Protein 47

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