Difficulty: Intermediate
Beef
Corned Beef Brine
Prep Time: 10 min
Difficulty: Intermediate
Instructions
- Step 1: Prepare pickling spice by adding all ingredients to a spice grinder and pulsing.
- Step 2: Combine remaining ingredients, except brisket, in a large pot and simmer for 10 minutes.
- Step 3: Remove from heat and add ice. Allow mixture to cool completely.
- Step 4: Add brisket and allow to brine in the refrigerator for 5-7 days.
- Step 5: After about a week, remove the meat from brine, rinse, and dry well.
Ingredients
Serving Sizes
Ingredients
- 1 each (5-6 pound) Brisket Flat
- 5 pound(s) Ice
- 4 teaspoon(s) Pink Curing Salt
- 2 tablespoon(s) Cloves
- 2 each Onions, diced medium
- 2 tablespoon(s) Black Peppercorns
- 2 tablespoon(s) Mustard Seeds
- 2 each Celery Sticks, chopped
- 3 each Carrots, chopped
- 2 tablespoon(s) Coriander Seed
- 1 1/2 cup(s) Kosher Salt
- 2 tablespoon(s) Red Pepper Flakes
- 1/2 cup(s) Sugar
- 1 tablespoon(s) Mace
- 1 tablespoon(s) Ginger
- 6 each Garlic Cloves
- 1 each Cinnamon Stick, crushed
- 2 gallon(s) Water
- 3 each Bay Leaves, crushed
Tools Needed
- Large Pot
- Step 1: Prepare pickling spice by adding all ingredients to a spice grinder and pulsing.
- Step 2: Combine remaining ingredients, except brisket, in a large pot and simmer for 10 minutes.
- Step 3: Remove from heat and add ice. Allow mixture to cool completely.
- Step 4: Add brisket and allow to brine in the refrigerator for 5-7 days.
- Step 5: After about a week, remove the meat from brine, rinse, and dry well.
Chef Pairings
Next up, cook your corned beef and serve up with all of your favorite fixings. You can't go wrong with sauerkraut, glazed carrots, and sourdough rolls.