Brine for Corning Beef
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 5
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By herouxfamily
Virginia
on March 04, 2012
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As an American living overseas, recipes starting with "buy a 5lb corned beef" aren't very helpful. This one is great for my annual St Pat's bash (I always brine a little extra meat for freezing/eating later. I can normally find all the ingredients or make reasonable substitutions. Thanks to Food Network for letting me pass some of my family traditions to my kids, even though we are far from home!!
By gcnumbersrunner...
theodosia, 65
on March 07, 2010
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I've been cooking for over 50 years and should know enough to read the instructions until I understand them. I'm worried that I included the 1 Tbsp of baking soda in the brine as the last of the "first 9 ingredients" in error. It will be a week to 10 days until I know for sure. I figured out that the "4 quarts" of water probably belong in the brine and that the "4 gallons boiling water" probably do not. If I used 1 gallon of water in the brine (seems like enough and the egg barely floated and 1 gallon of boiling water to clean the crock, I seem to have 3 gallons left over. It was still hot enough to add soap and wash the pan in which I had made the brine -- just a suggestion for anyone else who boiled 4 gallons. I've used Food Network recipes before without a problem, but now wonder "DOES ANYONE EDIT THESE RECIPES?"
By dalecarstensen_...
roseburg, 77
on October 06, 2009
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How does one know that the corning process is complete? Do I have to wash the meat off or soak it in fresh water to get a bunch of the salt off? Someone Help me!!
By sajeffrey_1495851
york, PA
on February 26, 2006
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Easy, quick and great results.
By webmaster_741985
black diamond, WA
on November 03, 2005
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Very easy great flavor