Wagyu Corned Beef
March 10, 2024 • 0 comments
The term "corned" is a reference to the Kernel-sized crystals of salt used to cure large cuts of beef brisket. Please review our recipe for curing your brisket for this recipe. The first steps to this recipe may seem long but it is worth it in the end. You will learn to love making and serving your very own Corned Beef.
- Cook Time:
Directions
Ingredients:
Pickling spices
Cabbage
Potatoes
Carrots
Onions if you desire
Tools needed:
Stock pot
butcher paper
Kitchen knives and utensils
Serving tray
- After curing the brisket for 10 days in the refrigerator remove the brisket from the from the brine and wash it under cold water.
- If you want to remove more of the salt flavor from the brisket, soak the brisket in cold water over night.
- Next day:
- Bring enough water to cover the brisket to a boil in a large in a large stock pot.
- Add the remaining pickling spices left over from curing the brisket.
- Simmer, cover, until fork can easily penetrate to the center. This should be about 3 hours.
- Cut one head of cabbage into wedges, clean and slice potatoes, onions, and carrots.
- After the Corned Beef has finished cooking in the stockpot, remove it and let it rest on a pan or serving stray covered with butcher paper.
- While the Corned Beef is resting. Place the already prepared veggies in the stockpot and cook for about 15 to 30 minutes.
- Remove the veggies from the stock pot and serve the alongside your very tasty Wagyu Corned Beef.
