Corned Beef Brisket
January 19, 2020 • 0 comments
Making your own Corned Beef is a wonderful way to prepare a Brisket without all the added chemicals. It is fairly easy, but does take forethought because of the brining time, but worth it. A couple of things to note: this corned beef will most likely be less salty than a commercially prepared version. It will also be darker in color as it does not have the added chemical (Salt Peter -potassium nitrate or Sodium Nitrite) which would keep the meat, "pink". You will sometimes see," Pink curing salt", listed in some recipes.
Ingredients
- (4-5 lbs) Miles Smith Farm Beef Brisket
- (4) Carrots
- (1 Large) Onions
- (4 Stalks) Celery
- (1 head) Cabbage
- (2 lbs) Potatoes
Directions
Ingredients for the Brine
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries or 1 tsp ground allspice
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- Place the water into a large 6 to 8-quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
- Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice.
- Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
- Once it has cooled, place the brisket in a large glass jar or crock or large zip-top plastic bag and add the brine.
- If using a jar or crock make sure the meat stays below the liquid. You can use a bowl or smaller jar to 'push' the meat below the liquid line.
- If using a plastic bag, seal and lay flat inside a container, cover and place either container in the refrigerator for 8-10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 8-10 days, remove from the brine and rinse.
To cook the Brisket
- Place the brisket into a pot just large enough to hold the meat, add the onion, carrot, potatoes and celery and cover with water by 1-inch. Add seasonings.
- To cook on the stove: Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Add Cabbage 30 minutes before done. Remove from the pot and thinly slice across the grain.
- For Crock pot: Add all ingredients but cabbage and cook on low for 8 hours. Add cabbage for last 45 min to 1 hour.
Yield: 6 to 8 servingsPrep Time: 20 minutes
Cook Time: approximately 3 hours (6-8 in crock pot)
Inactive Prep Time: 10 days
