Corned Beef

Name: Corned Beef
Yield: 12 portions
Ingredients: 4 kg brisket of beef boned and rolled; brine see recipe, as needed; 1 head garlic (optional); 25 g mixed pickling spice; 20 g caster sugar; 50 g black peppercorns

Corned Beef made with brisket of beef boned and rolled, garlic, mixed pickling spice and caster sugar. The recipe serves 12; change the portions and units below and the amounts update.

Serves 12

Method

Place brisket in a large container.
Add other ingredients and then cover completely with brine.
Cover with a lid and allow to stand in a cool place for at least 10 days (up to 20)
Remove meat from brine and cover with water bring to boil.
Simmer for 1 and half hours turn off the heat and allow to cool in the cooking liquor.
Place in another container and run cold water into it for 1 hour, but not onto the meat.
Refrigerate until ready to use.

Tip: tap a step to tick it off as you cook.

Shopping list for 12 portions

Meat & poultry

4 kg brisket of beef boned and rolled

Fruit & veg

garlic (head) (optional)

Store cupboard (check you have)

brine see recipe (as needed)
25 g mixed pickling spice
25 ml caster sugar
50 g black peppercorns

Converted from the Cookeryonline Excel workbook “Corned Beef”.