How to make it

  • Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water.
  • Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1-1/2 inches above the meat.
  • Cover container with a board weighted in place. Store in the refrigerator 8-12 days. The beef will become saltier the longer it is soaked.
  • When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil.
  • Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4-1/2 hours. Slice against grain.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • terryr 10 years ago
    I will have to remember this for next St. Patty's day, which only comes two weeks every year!!
    Was this review helpful? Yes Flag
  • huxter 10 years ago
    Love this earthy ,traditional ,hands on approach to cooking ,taking us back to our roots .We kill our own beef and do this sort of preserving quite a bit ,a bit of a lost art with most butchers too .Try a large roasting chicken in the brine for 2-3 days ,then hot smoke it on a Weber --another tasty treat .
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes