Corned Beef

Corned Beef

  • Preparation 15 min
  • Cooking 3 h
  • Marinating 3 days
  • Servings 1
  • Makes 3 lb (1.8 kg)

Trying to master the art of letting go? This recipe makes for good practice because it takes three days to salt-cure the brisket. The final texture and flavour are similar to smoked meat (even though there’s no smoking involved), and, similarly, it’s fabulous in sandwiches.

Featured in RICARDO Magazine FALL 2017 (p. 95)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

    • 1/4 cup (60 g) kosher salt
    • 2 tbsp brown sugar
    • 1 tbsp black peppercorn, crushed
    • 6 1/2 lb (3 kg) beef brisket
    • 2 tbsp (30 ml) vegetable oil
    • 1/2 cup (125 ml) white wine
    • 2 tbsp (30 ml) whole-grain mustard

Preparation

Note from Ricardo

This corned beef recipe will keep for 1 week in the refrigerator. Thinly slice and reheat in a steamer basket.

Personal Note