Corned Beef Brine
This is a fairly simple brine that yields quite a lot. The brine itself is quick to mix up, but it will take 5 to 7 days for your brisket to cure. While you're waiting, plan out all the tasty sides to accompany that savory brisket.
10 min
Prep Time0 min
Cook TimeIntermediate
Difficulty17
LikesInstructions
- 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.
Serving Size
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
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.