Recipe number 18084 is

Corned Beef

The ingredients are:
5 lb Beef brisket 4 qt Water 2 cup Coarse salt 2 cup Brown sugar 1 tbsp Juniper berries 2 tsp Allspice berries 2 Bay leaves 6 Garlic cloves, peeled 2 slice Rye sourdough bread 1/4 cup Homemade Russian Dressing 1/2 lb Sauerkraut Zaps

The recipe yield is:
4 servings

Preheat the grill. Using a fork, pierce the meat all over. In a mixing bowl, whisk the remaining ingredients together until the sugar dissolves. Pour the brine over the meat, cover, and refrigerate for 10 days. Remove the meat and rinse thoroughly. Place the meat in a stock pot and cover with water. Bring the liquid up to a boil and reduce the heat. Simmer for 1 hour. Pour off the water, cover with cold water and repeat cooking process until the beef is very tender. Remove from the water. Cool the meat and slice paper thin. To make a reuben: On both slices of rye sourdough bread, spread the Russian dressing. Layer the meat, cheese and sauerkraut between the bread. Spread butter on both sides of the bread and place on a hot grill. Grill for 2 minutes on each side. Remove from the heat and slice. Place on a plate with the potato crisps. Yield: 4 pounds of corned beef ESSENCE OF EMERIL SHOW#EE2357


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