Homemade Corned Beef

Recipe came from Grace McNerney. A great cook and baker. Roger l'Hommediue actually gave me the recipe. His came out so well I had to get a copy of the recipe. I use cooking Option 2, below, for corned beef hash or reuben sandwiches.

Ingredients

• 8 cups of water or whatever it takes to cover the meat
• 1 1/4 cups of salt
• 1 cup sugar
• 3 tbsp pickling spice
• 4 to 5 lb eye-of-the-round trimmed
•  
• 1 medium onion spiced with three cloves
• 3 garlic cloves
• 1 carrot, coarsely chopped
• 1 celery rib, coarsely chopped
• 1 bay leaf
• 1 tsp peppercorns

Instructions

Brine the Meat:

1. Bring water to a boil.
2. Add salt and sugar to water and dissolve.
3. Stir in pickling spices.
4. Let cool to room temperature.
5. Refrigerate and let cool to 40 degrees.
6. Pour brine into a large bowl or pot.
7. Submerge the meat and use a heavy plate to keep the meat under water.
8. Refrigerate for 8 to 10 days. (Roger did 8)
9. Stir the brine each day and turn the meat.

Cook the Meat:

1. Remove the meat from the brine and put in a large pot.
2. Cover with water.
3. Add vegetables and spices.
4. Simmer under low heat until tender, 2 1/2 to 3 hours.
5. Or more if necessary. (Roger did 9 hours in crock pot)
6. Thinly slice across the grain.

Cook the Meat - Option 2 :

1. Remove the meat from the brine and put in a roasting pan.
2. Add 2 cups of water. (I add 1/4 tsp of Zatarain's Liquid Crab Boil.)
3. Add vegetables and spices as listed above.
4. Cover with aluminum foil.
5. Bake at 300 degrees for about 3 to 4 hours.
6. Or more if necessary. Meat should shread with fork.