Recipe below for making a brine to turn beef brisket into some of the best corned beef you'll ever eat. Please Like the Video, Subscribe to the Channel and Leave a Comment. Thank You!
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Corned Beef
Ingredients:
4 liters (4,000 g) water
900 g kosher salt
35 g pink curing salt (Prague Powder #1) - optional, see note below
250 g brown sugar
1 tsp ginger, grated
6 cloves garlic, crushed
2 Tbs black peppercorns
1 Tbs coriander seed
1 Tbs mustard seed
1 Tbs juniper berries
1/2 Tbs allspice
1/2 Tbs cloves
1 tsp red pepper flakes
3 bay leaves
4,000 g ice
1 brisket, about 4-7 pounds (short ribs brine well too--if using smaller pieces of meat, cut the above ingredients by 50%, but make sure to keep the same ratio)
Directions:
Combine water, salts, sugar and spices in a 12 quart or larger pot. Bring to a boil, stirring to ensure the salts and sugar are dissolved. Remove pot from heat and slowly add the ice. Allow brine to cool. Add the brisket to the pot and submerge it with a plate if necessary. Refrigerate the pot for 5-7 days depending on the size of your brisket, rotating the brisket a few times during the brining. After those days, remove brisket from the brine and rinse well with cool, running tap water for several minutes to remove any excess brine before cooking the now corned beef. Discard the brine.
Note: since the brisket never leaves a refrigerator or stove-top, pink curing salt is not a necessity here to kill any bacteria. However, if you don’t use pink salt your final cooked corned beef will be more of a gray color than the vibrant pinkish red we’ve come to know as corned beef (or pastrami or bacon or any meat cured with pink curing salt). Buy Prague Powder on Amazon: amzn.to/3M9in1G
28 сен 2024
