M-K Corned Beef
Corned Beef is a classic dish that exudes rich, savory flavors through its meticulous brining process. The combination of spices from M-K, including granulated garlic, pickling spice, and dill seed, infuses the meat with depth and aromatic undertones. The ten-day marination ensures the flavors are deeply embedded within the brisket or beef chuck, giving each bite a burst of seasoned goodness. After simmering, the beef becomes incredibly tender and succulent, making it a perfect centerpiece for holiday feasts or Sunday dinners. Whether served with cabbage, potatoes, or as part of a Reuben sandwich, corned beef is sure to delight with its timeless taste.
Ingredients
- 2/3 c. Sugar
- 3 c. Salt
- 1/2 c. Vinegar
- 1 gal. Water
- 1 tsp. M-K Granulated Black Pepper
- 1-1/2 tsp. M-K Granulated Garlic
- 2 tsp. M-K Whole Pickling Spice
- 1 tsp. M-K Dill Seed
- 1-1/2 tsp. Baking Soda
- 2 tsp. Saltpetre
- Brisket or Beef Chuck
Directions
- In a large pot, combine sugar, salt, vinegar, water, and M-K spices.
- Bring the mixture to a boil.
- Allow the mixture to cool, then add baking soda and saltpetre.
- Immerse the meat into the brine.
- Refrigerate and marinate the meat for at least 10 days, considering the thickness of the meat.
- After marination, drain the meat.
- In a new pot, cover the meat with water and simmer for 3 to 4 hours or until tender.
- Once cooked, slice the meat thinly and serve.
