|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||54%|
|Saturated Fat 17g||83%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's easy to make your own corned beef at home. Just plan ahead. The beef brisket will take about 3 weeks to cure. You can also use bottom round roast in place of brisket if you wish.
4 quarts water
1 cup salt
1 teaspoon saltpeter
2 (4-pound) beef briskets
12 garlic cloves
3 tablespoons pickling spices
8 bay leaves
Steps to Make It
Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool.
Place brisket in a large crock, zipper-style plastic bag or another non-metallic container. Pour salt water over the meat and add garlic, pickling spices, and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution.
Refrigerate or set in a cool place for 3 weeks.
Drain and remove bay leaves before cooking.
- Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.
- Bottom round roasts may be substituted for the brisket for a leaner corned beef.
Source: Poughkeepsie Journal March 8, 1995. Reprinted with permission.