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Traditional Corned Beef

We aquired this recipe from one of our Milwaukee customers.



Rinse beef, then rub spices into the the brisket. Place in brine, cover and refridgerate for 7-10 days.

To Make Brine: Place brisket in a baking dish. Add water to totally cover the brisket. Remove the beef and add enough kosher flake salt to float a raw egg. (about 3-5 cups)

After your brisket has soaked in the brine for 7-10days, remove the beef from the brine and rinse to remove surface brine.
Cover the beef with boiling water and simmer about 4 hours, or until a fork can penetrate the center.