Corned Beef Brisket - from Scratch |
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Prep Time: 10080 Minutes Cook Time: 240 Minutes |
Ready In: 10320 Minutes Servings: 8 |
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Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care - and it's healthier this way. Ingredients:
1 (8 -10 lb) beef brisket |
4 garlic cloves, peeled and cut in thirds |
2 quarts water |
1 cup kosher salt |
1/2 cup white vinegar |
4 tablespoons sugar |
3 bay leaves |
1 teaspoon peppercorn |
1/2 teaspoon mustard seeds |
1 pinch ground cloves |
water, to come up 3/4 to side of brisket |
1 teaspoon peppercorn |
1/2 teaspoon mustard seeds |
1/2 teaspoon whole allspice |
1/4 teaspoon whole cloves |
4 garlic cloves, sliced |
Directions:
1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
7. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!
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