carne de res Pecho
~You can make your own, you need time...about 20 days and the following ingredients:
Corned beef brisket aka "Carne de res Pecho" you will need brisket, sea salt, sugar, pickling spice mix, garlic, saltpeter and stoneware.
Instructions:
1
Place brisket in crock and cover completely with water. Add remaining ingredients above and stir to distribute. Cover and let sit at room temperature for 4 days.
2
Place in the refrigerator for an additional 16 days. Remove the brisket from the crock and put in a large kettle or roasting pan and boil 1 to 2 hours. Remove from heat and let stand for 2 hours.
3
Drain off liquid and run under cold water for 30 minutes or more. This seals the juices into the meat.
4
Remove the meat from the water and refrigerate until ready to use.
It will be the best Corned Beef you ever had....dont forget the Cabbage and good jewish rye bread!!!! Oh yah and the hot mustard....mmmm....mmmm...good:laugh: