Homemade Corned Beef


  1. Combine water, salt, sugar, ascorbic acid and salitre. Mix well.
  2. Pat-dry beef. Prick meat with an ice pick to allow the brine to penetrate.
  3. Soak in prepared solution for 1 week.
  4. Discard solution and pat-dry meat.
  5. Transfer meat in a saucepot then pour in water to cover the meat.
  6. Add bay leaf, peppercorns, and garlic.
  7. Allow to boil then let simmer, covered until meat is tender (about 3 hours).
  8. Sliced across the grain into 1-cm thick pieces.
  9. If desired, serve with boiled cabbage wedges, potatoes and carrots.
  10. To serve, arrange corned beef on a serving platter with cooked vegetables.
  11. Pour some broth on meat and vegetables and serve with mustard and horseradish.