- Nov 16, 2021
- 416
- 461
I started brining this late and completely forgot about St Patty's Day. Better late than never.
Meat:
-9 lbs brisket flat
Brine:
-10.4 L Boiling Water
-600 g Kosher Salt
-45 g Curing Salt 1
-200 g Honey
-5 tsp Peppercorns
-5 tsp Yellow mustard seed
-2 tsp Coriander seeds
-3 juniper berries
-10 Whole cloves
-3 Bay leaves
Directions:
To make the brine, put salt, honey, Peppercorns, mustard seeds, coriander, juniper, cloves, and bay in large reactive container. Pour in boiling water and stir to dissolve salt and honey. Cover container and let cool overnight.
The next day stir in the curing salt into the brine. Submerge brisket in brine and refrigerate 14 days..
Remove finished corned beef from brine and rinse before cooking.
I decided to braise the corned beef.
For braising I placed in pan on a cookie cooling rack. Poured in enough lager to bring up to top of cookie cooling rack, but still under brisket.
I then threw in onions, ground cloves, ground mustard, fresh thyme, fresh rosemary, and pepper. And covered tightly with aluminum foil.
I placed covered brisket into oven at 300 degrees for roughly 6 hours until it was registering 190 internal.
I then threw in redskin potatoes and cabbage and continued to cook until brisket registered 200 internal, roughly 1 hour.
Once it hit 200 I pulled and let it rest for 1 hour, then served. It was outstanding.
Thanks for looking.
Brad
Meat:
-9 lbs brisket flat
Brine:
-10.4 L Boiling Water
-600 g Kosher Salt
-45 g Curing Salt 1
-200 g Honey
-5 tsp Peppercorns
-5 tsp Yellow mustard seed
-2 tsp Coriander seeds
-3 juniper berries
-10 Whole cloves
-3 Bay leaves
Directions:
To make the brine, put salt, honey, Peppercorns, mustard seeds, coriander, juniper, cloves, and bay in large reactive container. Pour in boiling water and stir to dissolve salt and honey. Cover container and let cool overnight.
The next day stir in the curing salt into the brine. Submerge brisket in brine and refrigerate 14 days..
Remove finished corned beef from brine and rinse before cooking.
I decided to braise the corned beef.
For braising I placed in pan on a cookie cooling rack. Poured in enough lager to bring up to top of cookie cooling rack, but still under brisket.
I then threw in onions, ground cloves, ground mustard, fresh thyme, fresh rosemary, and pepper. And covered tightly with aluminum foil.
I placed covered brisket into oven at 300 degrees for roughly 6 hours until it was registering 190 internal.
I then threw in redskin potatoes and cabbage and continued to cook until brisket registered 200 internal, roughly 1 hour.
Once it hit 200 I pulled and let it rest for 1 hour, then served. It was outstanding.
Thanks for looking.
Brad
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