DifficultyIntermediate

This Corned Beef and Cabbage recipe is a great way to corn your own beef naturally. No preservatives!

Yields6 Servings
Prep Time6 days 21 hrsCook Time6 hrsTotal Time7 days 3 hrs
Bone Suckin' Corned Beef and Cabbage
 6 cups Water
 24 oz Lager Beer2 bottles
 1 cup Sea Salt
 1 cup Brown Sugar
 ¼ cup Pickling Spices
 6 lbs Beef Brisket“flat cut” (ask your butcher) with some fat on
 1 Head of Cabbagequartered (optional)
1

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.

2

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.

3

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.

4

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. Enjoy!

*Notes: This processing method is natural way of corning beef. The beef will not be pink like most corned beef, but will taste the same.

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Ingredients

 6 cups Water
 24 oz Lager Beer2 bottles
 1 cup Sea Salt
 1 cup Brown Sugar
 ¼ cup Pickling Spices
 6 lbs Beef Brisket“flat cut” (ask your butcher) with some fat on
 1 Head of Cabbagequartered (optional)

Directions

1

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.

2

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.

3

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.

4

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. Enjoy!

*Notes: This processing method is natural way of corning beef. The beef will not be pink like most corned beef, but will taste the same.

Bone Suckin’ Corned Beef & Cabbage