Ingredients
- 6 pounds Rump roast or brisket
- 8 cups Water
- 1 cup Salt
- 3 tablespoons Sugar
- 2 Bay leaves
- 12 Pepper Corns
- 2 Garlic clove,crushed
- 4 teaspoons Pickling spice,mixed
Make it step by step
- In a large pot or crock mix all the ingredients with the water. Place the roast of beef in the pot and cover with a lid and add a heavy weight to it.
- Leave in the brine for at least 3 days,longer prefered. You may now begin to cook the corned beef if you like. Add an extra garlic clove and another teaspoon of pickling spice, bring to boil and simmer for about 5 hours. 1/2 hour before the meat is done, tender, add potatoes and quartered cabbage.
- Carrots optional.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.