- Winter Wonders
- 2 quarts (1900 ml) water
- 1 cup (225 ml) kosher salt
- 1/4 cup (60 ml) sugar
- 4 bay leaves
- 8 peppercorns
- 3 cloves garlic, crushed
- 1 tbsp (15 ml) pickling spice
- 4 lbs (1.8 kg). beef brisket or rump
- 1/4 cup (60 ml) bourbon
- 1/2 cup (125 ml) light brown sugar, firmly packed
- 1 tbsp (15 ml) prepared mustard
- 1/4 cup (60 ml) apple juice
- Pour water into a large enamel, earthenware or stainless steel pot.
- Add salt and sugar, stirring to dissolve.
- Add 2 bay leaves, 4 peppercorns, 1 garlic clove and the Pickling Spice. Place beef in brine and place a weighted plate on beef to keep it submerged. Cover pot, refrigerate 48 hours, better yet 7 days. (Turn beef occasionally) When ready to cook, remove beef from brine and rinse.
- Place corned beef in a large saucepan and cover with water.
- Add remaining bay leaves, peppercorns and garlic clove. Bring to boil. Simmer, covered, for 3 hours or until tender.
- Remove Corned Beef from pan and place on a rack in a shallow roasting pan, fat side up.
- Prepare basting sauce by combining bourbon, brown sugar, mustard, and apple juice then pour over corned beef.
- Roast in a 400 degree (200 C.) oven for about 30 minutes, basting with pan juices every 10 minutes.
- If desired, reserve the corned beef stock to boil potatoes, cabbage or other vegetables.
- Slice corned beef and serve hot or cold.
- I have also made this using Bottom Round Beef. I serve this with potatoes, yellow yurnip, carrots and brussel sprouts. The grandchildren prefer the "baby cabbages"!