Make My Awesomely Delicious Corned Beef
Goes great with my Green Beer recipe!
Ingredients
1-gallon water
1–1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt
4 garlic cloves, minced
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped
Supplies
Large stockpot (Like this one from our new line of cookware and bakeware.)
2 oven roasting bags
Dutch oven
Enough room in your fridge to store the brisket for 10 days
Step 1: Prep Time
In a large stockpot, you will want to combine the water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink Himalayan salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove the pot from the heat and cool to room temperature. Refrigerate until chilled.
Step 2: Let’s Wrap
Take your oven-roasting bags and open them both — placing one inside the other. Tuck the brisket into the innermost bag and carefully add in the cooled brine. Be sure that it pools over and around the brisket. Then seal both bags. Press as much air out of the bags as possible before sealing. Turn the meat a few times to evenly coat it before putting it into the fridge, .
Step 3: Keep it Cool
Clear a special place in the fridge and keep the corned beef refrigerated for 10 days. That way, the meat can properly soak in all the spiced flavor. Be sure to turn the brisket over once in awhile so that it remains evenly coated.
After 10 days, the corned beef is almost ready. Remove it from the brine and give the brisket a thorough rinse. Cut it in half to fit your pot, if needed.
Step 4: Time to Cook
Next, place the brisket in a Dutch oven with enough water to cover. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep brisket covered. Cook for about 3 hours or until meat is tender.
Step 5: Dig In!
Use a sharpened knife to cut the brisket into thin slices. Put it onto a sandwich or serve with additional vegetables simmered until tender.
To eat the beef at a later date, refrigerate it in the cooking liquid. It’ll keep for several days. Reheat in that same liquid when you’re ready to serve.
Goes GREAT with my Uniquely Original GREEN BEER!
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Michelle Hoffmann is a mother, digital artist, writer, Chandler, photographer, website designer, IT business owner, Criminal Justice major, and Homeland Security & Emergency Management major. Yes, she does it all!
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