Hello and happy Wednesday to all. For this week's Works for Me Wednesday, hosted by Rocks in My Dryer, I offer you the Best Corned Beef Recipe. When I was little, I hated Corned Beef. It turns out that I hate New England Boiled Dinners. This Corned Beef? Love it. My husband's family has been making this corned beef for St. Patrick's Day parties for years. We guestimate about a half-pound of meat per person. We had 40-50 people this year and cooked 25 lbs. of meat. There were no leftovers.
Helen's Corned Beef Recipe (I say Helen's because it was in my mother-in-law's recipe box. My apologies to any friends or family that may have provided this recipe to her decades ago.)
Helen's Corned Beef Recipe:
4 lb. brisket, flank or plate
4 qts. hot water
1 1/2 lbs. salt (3C.)
1/2 lb. sugar (1C.)
Rub meat with salt. Put meat in enameled pot, stone jar or tupperware. Add Brine. Cool. Weight meat so it is submerged in liquid and cover. Meat corned in 48 hours. Wash under running water. Boil about 3 1/2 hours.