MAR
05
2015

BVBC Food Pictures 830 - resized

Homemade Corned Buffalo

2 1/2 – 3 lbs. Buffalo Brisket

  • 1/8 cup sea salt
  • 14 cups water
  • 1 cup sea salt
  • 1/4 cup sugar
  • 3 bay leaves
  • 12 peppercorns
  • 3 teaspoons pickling spices
  • 3 garlic cloves

DIRECTIONS

Rub with 1/8 cup salt

In large saucepan, heat water, salt and sugar and stir to dissolve.

Place brisket in large glass bowl and pour salted water over.

Add 2 bay leaves, 8 peppercorns, 2 tsps. pickling spice and 2 garlic cloves.

Place weighted plate over meat so it is completely immersed.

Refrigerate 48-60 hrs.

Remove meat and rinse thoroughly.

Place in large saucepan and cover with boiling water.

Add remaining bay leaves, peppercorns, pickling spice and garlic.

Cover and simmer for 4 hours, or until meat is tender.

Serve hot with cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.

 

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