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Corned Beef

Theresa Knaff - Heartland Meats
Chicago, IL

All seasons

  • 4-6 lbs Heartland Meats beef brisket, thawed
  • 5 tbsp tender quick salt
  • 2 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tsp paprika
  • 1 tsp ground bay leaves
  • 1 tsp ground allspice
  • 1/2 tsp garlic powder

Mix spices and rub on the brisket. Place in a bag and refrigerate, allowing the meat to cure 5 days per inch of meat thickness.

In an oven or roaster, place brisket and add water to cover. Bring to a boil and reduce heat.  Simmer until tender, about 1.5-2 hours per 2 lb brisket.  

Slice and serve with saurkraut.

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