Corned Beef

Name: Corned Beef
Prep time: 504 h
Cook time: 1 h
Total time: 505 h
Yield: 25 serving(s)
Ingredients: 25 lbs beef brisket; 1 1/2 gallons water; 1 cup salt; 8 bay leaves; 1/4 cup dry crushed red pepper; 2 tablespoons saltpeter; 10 ounces pickling spices; 12 garlic cloves, peeled; 2 cups dark brown sugar; 1 teaspoon baking soda

Submitted by Luby Luby Luby

"My SIL gave me this recipe quite a number of years ago. I've made it many times and although at first it seems like 25 pounds of meat is quite a lot, but after you trim off all of the fat you don't really have that much meat left. I always felt that since it had such a long marinating time you might as well make a lot of it and freeze it. My SIL bakes hers with the marinade instead of using water. This method gives it a much more intense flavor. Also, you can place your pickling spices in a cheesecloth bag and you won't have any of the pickling spice sticking to the meat. Just be sure to give it a good stir once a day to distribute the flavor. If you prefer you can boil the brisket instead of baking it. The saltpeter can be found at your local drugstore and no you don't have to worry about the old wives' tales concerning saltpeter - LOL."

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Ready In:: 505hrs
Ingredients:: 10
Serves:: 25

ingredients

25 lbs beef brisket
1 ¹⁄₂ gallons water
1 cup salt
8 bay leaves
¹⁄₄ cup dry crushed red pepper
2 tablespoons saltpeter
10 ounces pickling spices
12 garlic cloves, peeled
2 cups dark brown sugar
1 teaspoon baking soda

directions

Trim and remove almost all of the visible fat from the brisket and cut each brisket in half.
Combine the remaining ingredients in a large ceramic crock, stirring well to dissolve the salt and sugar.
Place trimmed brisket in crock and place crock in refrigerator.
Weight brisket down so it stays completely submerged in brine solution (I use a large jar filled with water).
Marinate brisket for 21 days.
Remove brisket and rinse off seasonings.
Preheat oven to 300 degrees.
Place one piece of brisket in a large baking dish and add about 1 inch of water.
Cover and bake for about 1 hour or until tender.

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RECIPE SUBMITTED BY

Luby Luby Luby

Lafayette, LA

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.

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