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Homemade Corned Beef

Before you jump to Homemade Corned Beef recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.

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Can you recall being told by your parents “an apple a day keeps the doctor away”? In reality, apples have many minerals and elements that keep your heart healthy. They are loaded with soluble fiber which scrubs your artery walls so that cholesterol and fat can’t take hold or cause clogging. Just one Red Delicious apple every day can make your bad cholesterol levels go down by as much as eight percent! That’s a wonderful number for a person who would like to have a healthier heart.

There are plenty of foods that are great for your body. The truth is that all the foods that we’ve talked about here can help your body in lots of different ways. They are particularly great, though, for keeping your heart as healthy as it can be. Introduce these heart-healthy foods into your diet regularly. Your heart will be so much better if you do!

We hope you got benefit from reading it, now let’s go back to homemade corned beef recipe. You can have homemade corned beef using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Homemade Corned Beef:
  1. Get 3 pounds brisket or chuck roast or rump roast
  2. Provide ——————-
  3. Prepare Brine :
  4. You need 1 gallon spring water
  5. Take 1 cup kosher salt
  6. Take 12 cup brown sugar
  7. Get 14 cup pickling spice
  8. Use 1 tablespoon pink curing salt
Instructions to make Homemade Corned Beef:
  1. Combine all of the brine ingredients in a large pot and bring to a boil, occasionally stirring to incorporate the salt and sugar. Remove from heat and let cool to room temperature.
  2. Place the meat in plastic container and add the brine making sure that the meat is completly submerged. Use an injector to inject the meat with the brine to achieve a even and complete cure. Place in the refrigerator and allow to cure for 5 to 7 days. Check at least once a day to turn and make sure the meat is still completly submerged.
  3. Place the corned beef in a pressure cooker on top of a small rack to keep the meat from touching the bottom. Add 2 cups of the brine and cook on high for 50 minutes. Allow the pressure to naturally release.
  4. Allow the meat to cool in it's liquid so some of the juice is reabsorbed.
  5. Use your corned beef as you will. I like using it in red flannel hash or a grilled rueben sandwich.

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