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Corned Beef and Cabbage
February 16, 2007

Wonderful recipe! The corned beef was so tender and delcicious! My husband had bought two 11-pound pieces of brisket on sale (you know, buy one, get one free) not realizing that the bigger pieces of brisket are much more tough than say, an 8-pound brisket. After smoking one brisket and finding it excessively chewy and unappetizing, I decided to corn the remaining monster. I used pickling salt (this doesn't have iodine in it and so you wont get a funky, bitter after taste) as well as some Penzey's corning spices in the salt brine. Target has some wonderful glass pickle jars that come with lids - and the large one (it's around $12.99) held this 11-pound brisket, cut into 2 pieces, with no problem. In fact, I had to make more salt brine to cover it all and the pickle jar held the huge hunk of meat along with 1 1/2 gallons of brine easily. We have eaten the corned beef with the caggage, potatoes, etc as well as made some killer Reuben sandwhiches! Even though we just ate all this corned beef in February, my family is already clamoring for it to be made and served again for St. Patrick's Day! PS If the beef is too tender and falls apart when you slice it for sandwhiches, just chill the meat really well and it then holds together nicely.

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