Made my first Corned Beef for St. Patrick's Day! It turned out pretty well.
3 lb Brisket
Brine:
1/2 gallon of water
1 cup of kosher salt
1/4 cup of brown sugar
3 Tablespoons Pickling Spice
Toast the spices briefly (do not inhale or a coughing fit will ensue). Smash the spices with a mortar and pestle. Bring the water, salt, sugar, and spices to a boil. Let it cool, then refrigerate till cold. Place the Brisket in a container that will hold it and the liquid, or else use a plastic zipper bag, just make sure to put it in a container in case it leaks. Pour in the liquid. Weigh down the brisket, not necessary in a bag. Flip every 12-24 hours, brine for at least 3 days, and up to 7.
Take the Brisket out of the brine, and rinse. In an appropriately sized cooking pot, place the Brisket, 1/2 gallon of water, 1 Tablespoon of Pickling spice. Bring to a simmer, and reduce heat to a slow simmer, cook for 3 hours. A crock pot would work well for this and I regret not using one.
I was able to add some potatoes to the pot in the last hour so they'd be ready at the same time, you can't do that in a crock pot.
On day two, we made Reuben Sandwiches! You can also then braise some cabbage in the cook water.
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