Brining Corned Beef Brisket
Corned Beef is one of my most favorite foods to eat, whether it is at dinner with potatoes and garden veggies, or, aat lunchtime thin sliced into a thick corned beef on Rye bread sandwich. This is true comfort food and is best served hot.
Combine a juicy hot corned beef sandwich with a bowl of my creamy Green Pea Soup, and you have a heavenly hearty lunch. If this wer Saint Patrick's day this would be the perfect dinner.
Brining Ingredients:1- 5 litre plastic pail with lid you can sometimes get this from the Deli Dept. at your local grocery store. Before using make certain it is clean.
1- 4-5 Pound Beef Brisket For the very best in flavor and tender juicyness in texture, do not trim away any of the fat in the brisket. This is an essential part of the flavor and experience of this dish. (You can brine more than one brisket in this brine)
In your clean pail combine the following:
Brining ingredients and instructions
3.78 Litres water at room temperature. 3 Cups coarse pickling salt, 1/2 cup dark brown sugar, 2 tablespoons black pepper corns, 1 table spoon coriander, 4 cloves garlic smashed or rough chopped, 1 large onion quartered, 10 spikes whole cloves, 6 whole bay leaf.
Place your beef brisket into the brine mixture and cover. Store in a cool dry spot for a minimum of 7 days, up to 21 days for best flavour every 7 days turn beef over to avoid spoiling. The longer you leave the beef in the brine the more flavorful and more tender it will become. Place something on top of your brisket to weigh it down so it doesn't float up out of the brine.
Preheat oven to 300 F
Cooking for Dinner
Place corned beef brisket into roasting pan and add in cold water until the brisket is fully covered. add in 1 cabbage quartered, 6-8 potatoes quartered, and 4 carrots peeled and halved. season with pickling spices.
Place in oven covered and cook for 2 hours
After 2 hours remove meat and vegetables to serving dish and serve hot.
Tags: Brining , Corned Beef , Brisket , Beef
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