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

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  • terryr 8 years ago
    I will have to remember this for next St. Patty's day, which only comes two weeks every year!!
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  • huxter 8 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 .
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