Corned Beef Brisket: DIY!

Celebrate St. Paddy’s Day with your very own, homemade brisket!
Note: Beef needs to brine for at least ten days, so make sure to plan accordingly!

Corned Beef Brisket
Serves 5
Celebrate St. Paddy’s Day with your very own, homemade brisket! note: beef needs to brine for at least ten days, so make sure to plan accordingly!
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Ingredients
  1. 1 (4- to 5-lb) plain, grass-fed beef brisket
  2. 2 quarts water
  3. 1 cup kosher salt
  4. 1/2 cup brown sugar
  5. 1 cinnamon stick, broken
  6. 1 tsp mustard seeds or ¾ tsp ground dry mustard
  7. 1 tsp black peppercorns
  8. 8 whole cloves
  9. 8 whole allspice berries or 1/3 tsp ground allspice
  10. 12 whole juniper berries
  11. 2 bay leaves, crumbled
  12. 1/2 tsp ground ginger
Day of ingredients
  1. Brisket
  2. 1 small yellow onion, quartered
  3. 1 large carrot, coarsely chopped
  4. 1 stalk celery, coarsely chopped
Day One, Make the Brine
  1. Place all ingredients except the brisket into a large stock pot.
  2. Heat until salt and sugar have dissolved.
  3. Refrigerate overnight or until the brine reaches 45 degrees F.
Day Two-Ten, Brine the Brisket
  1. Place in a covered container or a 2-gallon zip top bag and add the brine.
  2. Place in the refrigerator for at least 10 days.
  3. Stir the brine daily, turning the brisket to ensure it is covered by the brine.
Day Eleven, Cook and Serve
  1. 1 small yellow onion, quartered
  2. 1 large carrot, coarsely chopped
  3. 1 stalk celery, coarsely chopped
  4. Remove the brisket from the brine and rinse thoroughly.
  5. Place the brisket into a pot with the onion, carrot and celery
  6. cover with water.
  7. Bring to a boil, then reduce heat and cover.
  8. Simmer for 2 1/2 to 3 hours or until the meat pulls apart easily with a fork.
  9. Remove the brisket from the pot and slice thinly, against the grain.
Notes
  1. beef needs to brine for at least ten days, so make sure to plan accordingly!
First Alternative Co-op https://firstalt.coop/
By |2015-01-14T21:07:44+00:00December 31st, 2014|Main Dish|0 Comments
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