Meadow Maid Foods Favorite Grass Fed Beef Recipes

Home-made Corned Beef Brisket

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. The salt does the curing.

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). 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 with about 1 cup water. About 2 hours before serving, turn up temperature a bit and add small, whole potatoes. About 45 minutes before serving, add wedges of cabbage.

OR:

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





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	Home-made Corned Beef Brisket 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. The salt does the curing. 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). 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 with about 1 cup water. About 2 hours before serving, turn up temperature a bit and add small, whole potatoes. About 45 minutes before serving, add wedges of cabbage. OR: In a large stockpot, heat beef stock or water. Cook potatoes, cabbage, and previously cooked corned beef until potatoes and cabbage are tender.