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This requires 48-60 hours curing time in your fridge, but you get great-tasting corned beef in the end.
Ingredients
4 1/2 lbs lean beef brisket (to make SiFi, I use top round and split it along the fat line, removing the fat, so that the two pieces are sort of shaped like small brisket pieces)
1/4 cup salt
16 cups water
2 cups salt (the sea salt is better) or 3 cups sea salt (the sea salt is better)
1/2 cup sugar
4 bay leaves
16 peppercorns
4 teaspoons pickling spices
4 garlic cloves, halved
Directions
Trim all but ¼ inch of fat from meat.
Wash and pat dry.
Rub with ¼ cup salt.
In large saucepan, heat water, salt and sugar and stir to dissolve.
Place beef in large glass bowl and pour salted water over.
Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
Place weighted plate over so meat is completely immersed.
Refrigerate 48-60 hours.
Remove meat and rinse thoroughly.
Place in large saucepan and cover with boiling water.
Add remaining bay leaves, peppercorns, pickling spice and garlic.
Cover and simmer for 4 hours, or until meat is tender.
Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.
Ingredients
4 1/2 lbs lean beef brisket (to make SiFi, I use top round and split it along the fat line, removing the fat, so that the two pieces are sort of shaped like small brisket pieces)
1/4 cup salt
16 cups water
2 cups salt (the sea salt is better) or 3 cups sea salt (the sea salt is better)
1/2 cup sugar
4 bay leaves
16 peppercorns
4 teaspoons pickling spices
4 garlic cloves, halved
Directions
Trim all but ¼ inch of fat from meat.
Wash and pat dry.
Rub with ¼ cup salt.
In large saucepan, heat water, salt and sugar and stir to dissolve.
Place beef in large glass bowl and pour salted water over.
Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
Place weighted plate over so meat is completely immersed.
Refrigerate 48-60 hours.
Remove meat and rinse thoroughly.
Place in large saucepan and cover with boiling water.
Add remaining bay leaves, peppercorns, pickling spice and garlic.
Cover and simmer for 4 hours, or until meat is tender.
Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.
