Ingredients with Measurements:
- 3 lbs corned beef brisket
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup brown sugar
- 2 tbsp pickling spice
- 2 bay leaves
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Special equipment needed:
- Large pot
- Glass jar with lid
Step-by-step instructions:
1. Rinse the corned beef brisket under cold water and pat dry with paper towels.
2. In a large pot, combine the apple cider vinegar, water, brown sugar, pickling spice, bay leaves, onion, garlic, salt, and black pepper. Stir to combine.
3. Add the corned beef brisket to the pot and bring to a boil over high heat.
4. Reduce the heat to low and simmer for 2-3 hours, or until the corned beef is tender.
5. Remove the corned beef from the pot and let it cool to room temperature.
6. Once cooled, slice the corned beef into thin pieces and place them in a glass jar.
7. Pour the pickling liquid over the corned beef, making sure it is completely covered.
8. Seal the jar with a lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 10g
Protein: 38g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Honey can be used instead of brown sugar.
- Any type of onion can be used.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use different types of pickling spices for a unique flavor.
- Add sliced carrots and celery to the pot for added flavor.
Tips and tricks:
- Make sure the corned beef is completely covered with the pickling liquid to prevent it from drying out.
- Let the corned beef cool to room temperature before slicing to prevent it from falling apart.
- Serve with mustard or horseradish sauce for added flavor.
Storage instructions:
Store the pickled corned beef in the refrigerator for up to 2 weeks.
Reheating instructions:
To reheat, place the pickled corned beef in a pot and simmer over low heat until heated through.
Presentation ideas:
Serve the pickled corned beef on a platter with sliced bread, mustard, and pickles.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with roasted potatoes and steamed vegetables.
Troubleshooting advice:
If the corned beef is tough, simmer it for an additional hour until it is tender.
Food safety advice:
Make sure the corned beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Pickling has been used as a method of preserving food for centuries.
Flavor profiles:
The pickling liquid gives the corned beef a tangy and slightly sweet flavor.
Serving suggestions:
Serve the pickled corned beef as a sandwich or on a salad.
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