Homemade Corned Beef Recipe
Served with lettuce, tomato, onion, pickle and choice of one side dish. Available on White, Wheat, Marble Rye, Asiago French Bread or Kaiser Roll.
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Ingredients
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Corned Beef
Method
Preparation
- 1
Brining the Beef
In a large pot, combine the water, kosher salt, brown sugar, pickling spice, minced garlic, black peppercorns, and bay leaves. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let it cool completely.
- 2
Marinating
Once the brine is cool, place the beef brisket in a large resealable bag or container and pour the brine over it. Seal the bag or container and refrigerate for at least 5 days, turning the brisket occasionally.
- 3
Cooking the Corned Beef
After 5 days, remove the brisket from the brine and rinse it under cold water. Place it in a large pot and cover with fresh water. Bring to a boil, then reduce to a simmer and cook for about 3 hours or until tender.
- 4
Serving
Let the corned beef rest for about 15 minutes before slicing. Serve on your choice of bread or roll, with lettuce, tomato, onion, and pickles on the side.
