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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1013g) Recipe makes 6 servings |
||
| Calories 1961 | ||
| Calories from Fat 1449 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 161.1g | 247% | |
| Saturated Fat 64.8g | 323% | |
| Monounsaturated Fat 71.3g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 441mg | 147% | |
| Sodium 19262mg | 802% | |
| Potassium 1691mg | 48% | |
| Total Carbohydrate 17.4g | 5% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 8.6g | ||
| Protein 104.1g | 208% | |
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From Scratch Home - Corned Beef Brisket
SERVES 6 -8
Ingredients
- 1 (8-10 lb) beef brisket
- 4 garlic cloves, peeled and cut in thirds
The Brine
- 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
The Simmering Liquid
- 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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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Preparation > Time to Make > > 1 day
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: thepoetnmotion
On Mar 29, 2009
I tried this recipe a week ago and was amazed at how well it came out. I followed the recipe exactly with the exception of the meat. Brisket was well over $3.00 per pound so I substituted a bottom round roast that was reduced to $1.80 a pound. It came out tender and in my opinion was better than store bought corned beef.
From: LonghornMama
On Jun 8, 2005
Fabulous! We love corned beef and this recipe is SO much better than the corned beef briskets you buy at the store. It actually tastes like real meat; we didn't miss the wierd red color at all. I bought a big trimmed brisket and used half, about 4 pounds, and followed the other recipe ingredients exactly. Simmered in the crockpot, just because I had to go out for a while, and ended up with a wonderful, tender, flavorful, but not overly salty, corned beef. Also, very little fat since my brisket was so well trimmed which was another bonus. One of those Reynolds turkey cooking bags worked great for brining the brisket. Looking forward to Reuben sandwiches tomorrow! Thanks, EdsGirlAngie, for a wonderful idea and recipe!
From: Pets'R'us
On Jul 25, 2005
I am so happy you posted this recipe and that I found it here on Zaar! I used a 4 lb brisket and halved the ingredients. I cooked it my crockpot for 9 hours on low and it was very tender. We had this on sandwiches and with mashed potatoes and cabbage. The flavor was exactly like the salt beef we buy in London (England)exept it did not have that pink color! Many thanks again for a recipe that will be made often!
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