All Recipes Best Recipe World Cuisine Recipes European UK and Ireland Irish

Ingredients

1 pound kosher salt 2 gallons water, divided 8 pounds beef brisket 6 bay leaves 8 black peppercorns 1 onion, chopped 1 medium head cabbage, quartered 1 pound carrots, sliced 1 turnip, chopped 1 teaspoon chopped fresh cilantro 8 potatoes - peeled and cubed

Nutrition Info

876.6 calories carbohydrate: 27.9 g cholesterol: 176.6 mg fat: 64.5 g fiber: 5.3 g protein: 44.6 g saturatedFat: 25.9 g servingSize: - sodium: 12321.3 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

14 to 16 servings

This is a great way to learn how to corn your own beef.