Corned Beef

PennyBy Penny    

August 4, 2015


1 joint of unrolled beef brisket

4 pints of water

1 cup of sea salt

1/2 cup white vinegar

4 tblspns sugar

A few bay leaves

1 tspn peppercorns

1/2 tspn mustard seeds

Pinch of ground cloves

Liquid to cook ;

Enough water to come 2/3 up the brisket

Tspn peppercorns

1/2 tspn mustard seeds

1/2 tspn while all spice

1/4 tspn whole cloves

3 sliced garlic cloves


1Combine the brine ingredients in a large pan and bring to the boil. Leave to cool

2Immerse the brisket in the cooled brine add the garlic cloves then refrigerate .

3Turn the meat in the brine daily for 5-7 days

4Remove meat from the brine and rinse well

5Put all other ingredients in a pan with the brisket and simmer for 3-4 hours

6Or cook in a slow cooker for 8 hours

7Or pressure cook for 30-45 minutes

8This can be solved and frozen