Corned Beef with F&L Pickling Spice

Savory with signature spices, this homemade corned beef is surprising easy to make!

Ingredients:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
5 teaspoons coarse pink salt
3 garlic cloves, minced
4 tablespoons F&L pickling spice
One 5-pound well-marbled beef brisket

Method:
1. In a large pot, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.

2. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate at least overnight or up to several days, flipping the brisket once or twice.

3. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water.

4. To make the corned beef, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 additional tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender.

5. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve warm.

Holiday Accoutrements Recipes

recipes-november-17-2016-archived

It’s almost turkey time—allow us to lend a helping hand with the big meal with a beautiful assortment of housemade accoutrements like our wild mushroom duxelles and herb compound butter, plus seasonal produce including Brussels sprouts, Chantenay carrots, yams and pearl onions. Also included: Provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and chicken stock to cranberries for homemade sauce. Here’s to a happy holiday—and satisfied stomachs, too!

Here are a few recipe ideas for the week:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.

Rustic Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.

Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.

this week's recipes
lots of love

farm & garden notes
hello, november

workshops & events
new classes!

archives