Corned Beef Brisket - From Scratch
From elgourmand2 8 years ago
- 2 hrs + 6 days to make
- Serves lots
I posted a recipe for corning beef a few years ago. Good method and I like it. However, a short time ago, The Hidalgo did a great corned beef brisket, so I got the recipe. This is fab corned beef. I, particularly, like the fact that it’s ready to eat, when finished. Read more When The Hidalgo decides to do something like this he is fiendish. Nothing but the best will do. Yes, you can use a Crock Pot for the simmering part. See less
Ingredients
- • 1 (8 -10 lb) beef brisket shopping list
- • 4 garlic cloves, peeled and cut in thirds shopping list
- • shopping list
- • The Brine shopping list
- • 2 quarts water shopping list
- • 1 cup kosher salt shopping list
- • 1⁄2 cup dry red wine. shopping list
- • 4 tablespoons sugar shopping list
- • 3 bay leaves shopping list
- • 1 teaspoon peppercorn shopping list
- • 1⁄2 teaspoon mustard seeds shopping list
- • 1 pinch ground cloves shopping list
- • shopping list
- • The Simmering Liquid shopping list
- • water, to come up 3/4 to side of brisket shopping list
- • 1 teaspoon peppercorn shopping list
- • 1⁄2 teaspoon mustard seeds shopping list
- • 1⁄2 teaspoon whole allspice shopping list
- • 1⁄4 teaspoon whole cloves shopping list
- • 4 garlic cloves, sliced shopping list
How to make it
- 1. Combine all of the brine ingredients and bring to a boil, then cool.
- 2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
- 3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
- 4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
- 5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
- 6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
- 7. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!
- Let cool & serve. See Photo
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