Bone Suckin’ Corned Beef & Cabbage

Bone Suckin’ Corned Beef & Cabbage

 

This is a great way to corn your own beef naturally. No preservatives!

 

Prep Time: 7 to 8 days

Cook Time: 6 hrs.

 

Ingredients:

Bone Suckin’ Hot Seasoning & Rub, 3 Tbsp.

Bone Suckin’ Sauce, 1 cupWater, 6 cupsBeef Brisket, 6 to 8 lbs., “flat cut” (ask your butcher), with some fat on

Cabbage, 1 head quartered (optional)

Sea Salt, 1 cup

Brown Sugar, 1 cup

Pickling Spices, ¼ cup

Lager Beer, 2 (12) bottles

 

Directions:

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 weight 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.

Cut corned beef against the grain in ¼ inch strips and serve with cabbage on the side. Makes great sandwich meat, with Bone Suckin’ Hot/Sweet Mustard for Reuben’s.

 

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. Serves 6.

To order products, visit BoneSuckin.com

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