Home-cured Corned Beef

Name: Home-cured Corned Beef
Yield: 12 or More Servings.
Cuisine: United States
Ingredients: 7 quarts water; 3 cups (approximately) kosher salt; 1 raw egg in the shell for testing brine; 1 (6- to 9-pound) brisket of beef; 3 whole cloves garlic, peeled; 20 cloves; 20 peppercorns; 1 bay leaf; 6 sprigs fresh thyme, or 1 teaspoon dried; ½ tablespoon saltpeter, available in drugstores

Preparation info

12
or More Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

7 quarts water
3 cups (approximately) kosher salt
1 raw e

Americas
United States
Main course
Spicy
Gluten-free

Method

To cure the brisket, you will need a large earthenware, enamel, or stainless steel crock. Pour the water into the crock and add the salt, stirring to dissolve it. Add the egg. The egg is used to test the salt content of the brine. If the egg floats in the solution, it is ready. If it does not float, continue adding salt a little at a time, stirring to dissolve, until the eg