Bone Suckin’® Corned Beef and Cabbage Recipe
This recipe is a great way to corn your own beef naturally. No preservatives!
- Prep Time: 168 hours
- Cook Time: 6 hours
- Total Time: 174 hours
- Yield: 6
- Category: Entree
- In a large resealable container or roasting pan, pour water and 1 bottle of beer. Add salt and sugar and let sit until they are dissolved. Mix in pickling spices. Pierce brisket all over with a sharp knife. Place brisket in container and weigh down, (I weighted the meat down with bowls), cover and refrigerate for 7 to 8 days. Turn meat once a day to ensure brine is getting to all the meat.
- When brining process is done, rinse meat with cold water and wrap tightly in plastic wrap. Brisket may be stored like this for up to 2 days.
- To cook, place meat (and cabbage, if so desired) in a slow cooker and pour Bone Suckin’ Sauce, 1 bottle of beer and cover completely with water. Set slow cooker on high setting and cook for 6 hours.
- After cooking food, cut corned beef against the grain in 1/4 inch strips and serve with cabbage on the side. Makes great sandwich meat, with Bone Suckin’ Sweet Spicy Mustard for Reuben’s. Recipe serves 6.
Cooks note: This processing method is natural way of corning beef. The beef will not be pink like most corned beef, but will taste the same.