Hi, together with
my wife Agatha and our family we farm the Rolling Fork Farm in Floyd, VA and
come to the Blacksburg farmers market every week, even during winter. Here's a recipe for Corned Beef, a great way to preserve meat and enjoy it
in a unique way. Great with sauerkraut or in a reuben!
4-5 lbs. Beef Brisket,
trimmed 2 qtrs. water 1 cup kosher salt 1/2 cup brown sugar 1 cinnamon stick, broken 1 tsp. mustard seed 4 tbsp. pickling spices
(cardamom, mace, coriander, anis) 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 tsp. ground ginger
Put half water and salt, sugar and spices into a large pot. Cook over high heat until salt and sugar have dissolved. Add the other quart of water, cold to start cooling the brine. Be sure to cool the brine completely before pouring over the brisket. Cut brisket into chunks so it will be completely submerged. Cover with a plate to keep the water level over the meat. Store in fridge or cool place in house. Turn every 2 to 3 days making sure it's always under the brine. Brine for 10 days.
When complete, rinse brisket with fresh water before cooking. Recommended: pressure cooker.
Add enough water to barely cover. Add garlic clove and bay leaf. Cook at least one hour. When cooking is complete, meat should be fork-tender.
