Corned Beef

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Three weeks is about right for brine time; you can actually see the brine curing the beef. So much better than the stuff in the store that there is no comparison.

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Didn't have the junpier berries or the saltpeter. Also used venison instead of beef and left out the veggies. The flavor was extactly what we expected and we will definately be making this again! Great with boiled cabbage and a bit of apple cider vinegar.

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Hi Alton,I followed all the steps exactly,however brined for 3 weeks.A friend owns a KOSHER deli in NY and said 3 weeks is the magic #.I`m Jewish and have eaten in some excellent Jewish deli`s this is by far the best I`ve eaten in my life.Thanks so much Mr Wizard.Neil Coral Springs Florida

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First time at making corned beef, and what a surprise!! It is easy, but do not skip any spices. The selection is perfect. You can have this with potatoes and cabbage (a New England boiled dinner, or cool it and slice across the grain for Reuben or corned beef sandwiches. First rate!

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Left out vegetables and sliced finished product thinly serving it as deli sandwiches on rye bread with mustard.

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The recipe was excellent, I followed the recipe as directed, with the exception of brining the corn beef for 7 days versus ten days. However, my suggestion is to omit the cinnamon. The cinnamon was very overpower to the corn beef and you could taste cinnamon more than the actual flavor of the corn beef.

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Delicious and I could swear I got it at the Jewish deli......very very good.....however, to buy all the ingredients like juniper berries etc. plan on spending a bit of money !! I got the saltpeter online...just googled it/

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It is very good, but I do not know where to get saltpeter so my meat came out a funky color.

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WOW!!! I'll never buy that bag of fatty, flat meat again! Yes, loosing that space in the fridge for 10 days was inconvenient but totally worth it. VERY easy - make the brine, cool it, drop in the meat of choice (I used a bottom round roast and doubled the recipe for the 9 pound roast I had to cut in half to fit in my container. When brined and cooked for 10 hours on low and slow, this thing was fall apart tender and very tasty!
We actually thought the spices were a bit too strong - will cut back on some of the ones that aren't our favorites. Making it this way really brought the spices forward in the meat instead of that flat, generic flavor of the supermarket meat. I could taste the individual spices so I will adjust for our tastes. Keeping in mind the salt and salt peter must be at the proper ratio, of course. My local Coit Farmers Market here in Cleveland, OH has a spice shop with fresh spices - he had the salt peter in stock so no problem there.

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You can order salt peter from pennherb on the web. I've made this before and it is FANTASTIC! I'm currently bring a whole brisket which I plan to make pastrami out of half of it. Can't wait!