From Scratch Home - Corned Beef Brisket Recipe #115220
Plan ahead about a week... you won't be sorry. This 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 saltpeter 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.
by EdsGirlAngie
7 days | 7 days prep
SERVES 6 -8
- 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
- Combine all of the brine ingredients and bring to a boil, then cool.
- In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
- 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.
- After the 6 to 7 days, remove brisket from the brine and discard the brine.
- 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.
- Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
- 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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5 stars