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Home-made Corned Beef Brisket
It takes about 7-10 days to cure corned beef, then 1 day to cook it, but your time is minimal
- 30 minutes total. And the results - you won’t ever want store-bought corned beef again!

Ingredients
3-4 lb Meadow Maid Foods Grassfed Beef Brisket          
2.5-3 Tbsp. Sea Salt
1.5 Tbsp. Black Peppercorns          
3 Tbsp. Brown Sugar (or Rapadura or Maple Syrup)
3 Tbsp. Pickling Spice  3/4 Tbsp. Garlic Cloves, crushed

Note: Do NOT skimp on the salt OR skip the sugar. The salt and sugar do the curing.

Curing the Corned Beef
Trim brisket. Measure roast at thickest point. Place into heavy freezer bag and set aside.

Combine all other ingredients. Mix well. Rub spice mixture into roast, pressing in well, and
close bag securely. Place in shallow pan in refrigerator.

Cure 5 days per inch of measured thickness, turning bag daily (I usually cure for 10 days).  At
the end of the curing time, cook the corned beef.

To Cook Corned Beef:
Drain juices. Rinse under cold water to remove extra salt and spices. Cook all day in a crock
pot on low (my method) with about 1 cup of water. Or, wrap in foil and bake at 300 F for 2-3
hours, until tender. Leftover corned beef may be wrapped and frozen.


Corned Beef Brisket, Cabbage, and Potatoes:
Cook the cured brisket in crock pot all day on low, with about 1 cup water. About 2 hours
before serving, turn up temperature a bit and add small, whole potatoes, and wedges of
cabbage.

OR:
In a large stockpot, heat beef stock or water. Add potatoes, cabbage, and previously cooked
corned beef and simmer until potatoes and cabbage are tender.