MAR
05
2015
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.
I tried the recipe, and amazing! it was so good and tender, I loved it. Thank you so much for the idea.
Kayce,
We are so glad you enjoyed it!