Toronto Corned Beef on Rye
Home-cured brisket simmered tender, sliced thick and stacked on rye with mustard.
- Prep
- 40 min
- Cook
- 210 min
- Total
- 250 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 540 kcal
Equipment
- •Large brining container
- •Stockpot
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26 g
- carbs
- 36 g
- protein
- 40 g
- calories
- 540
Instructions
- 1
Dissolve both salts, the sugar, 2 tbsp pickling spice and the garlic in 4 litres of water and cool completely.
- 2
Submerge the brisket and brine in the fridge for 6 days, turning daily.
- 3
Rinse well and soak in fresh water for 2 hours.
- 4
Cover with fresh water, add the remaining spice and simmer very gently for 3 hours until a fork slides in easily.
- 5
Rest the meat 20 minutes, then slice thickly across the grain.
- 6
Pile onto rye with mustard and serve with a pickle.
Chef's tips
Keep the pot at a bare shiver; a rolling boil makes corned beef stringy.
Ingredient substitutions
- rye bread → light or marble rye; avoid dense pumpernickel
Storage
Keeps 5 days refrigerated in a little cooking liquid.
Common mistakes to avoid
- •Guessing curing salt amounts
- •Slicing with the grain
Serving suggestions
Cooked Toronto Corned Beef on Rye?
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