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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A great way to know exactly what is on that rueben Ingredients:
1 1/2 qts. of water |
1 1/2 c. kosher salt |
1 c. brown sugar |
1/4 c. pickling spices |
1 flat brisket trimed (do not remove all the fat) |
2 t. spoons pink curing salt or salt peter (this will keep the meat that nice pink color instead of an ugly grey) |
1 bottle of beer |
Directions:
1. Pierce the brisket all over with a paring knife, then place in a very large zip top freezer bag
2. Put the rest of the ingredients minus the beer in a large bowl a whisk
3. till disolved
4. Add the beer and mix to incorporate
5. Pour over brisket, making sure to cover it completely with the brine, extract as much air as possible. seal the bag and lay it flat in the refrigerator.
6. Turn the bag daily for 1 week.
7. After one week your beef is now corned, remove from brine and rinse well.
8. Place the corned beef in a large dutch oven and cover with water, add some onion, carrot ,and celery and cook on a simmer for 2- 3 hours till fork tender
9. If you are making sandwiches allow to cool completely, then alice thinly against the grain.
10. Enjoy
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