Cooking - How to Brine a Brisket for Corned Beef - recipe below
Recipe below for making a brine to turn beef brisket into some of the best corned beef you'll ever eat. Please Like the Video, Subscribe to the Channel and Leave a Comment. Thank You!
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Corned Beef
Ingredients:
4 liters (4,000 g) water
900 g kosher salt
35 g pink curing salt (Prague Powder #1) - optional, see note below
250 g brown sugar
1 tsp ginger, grated
6 cloves garlic, crushed
2 Tbs black peppercorns
1 Tbs coriander seed
1 Tbs mustard seed
1 Tbs juniper berries
1/2 Tbs allspice
1/2 Tbs cloves
1 tsp red pepper flakes
3 bay leaves
4,000 g ice
1 brisket, about 4-7 pounds (short ribs brine well too--if using smaller pieces of meat, cut the above ingredients by 50%, but make sure to keep the same ratio)
Directions:
Combine water, salts, sugar and spices in a 12 quart or larger pot. Bring to a boil, stirring to ensure the salts and sugar are dissolved. Remove pot from heat and slowly add the ice. Allow brine to cool. Add the brisket to the pot and submerge it with a plate if necessary. Refrigerate the pot for 5-7 days depending on the size of your brisket, rotating the brisket a few times during the brining. After those days, remove brisket from the brine and rinse well with cool, running tap water for several minutes to remove any excess brine before cooking the now corned beef. Discard the brine.
Note: since the brisket never leaves a refrigerator or stove-top, pink curing salt is not a necessity here to kill any bacteria. However, if you don’t use pink salt your final cooked corned beef will be more of a gray color than the vibrant pinkish red we’ve come to know as corned beef (or pastrami or bacon or any meat cured with pink curing salt). Buy Prague Powder on Amazon:
How to Make Home-Cured Corned Beef
The homemade corned beef of your dreams is only 7 days away. 7 daysssss… step aside Samara. Nothing gets me as excited for spring time (and to drink Guinness) than corned beef and veggies. In this video we’ll talk about spices, brine and beef. Prepare for THE CORNIEST OF THE BEEFS! ???????? Adam
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Corned Beef…
6-8lb Beef Brisket “flat”
3/ 4 cup Coriander (60g)
3/ 4 cup Black Pepper (100g)
1/ 4 cup Caraway Seed (25g)
1/ 4 cup Brown Mustard Seed (50g)
1/ 3 cup Star Anise (30g)
1/ 4 cup Whole Mace (15g)
2 tbsp Clove (15g)
2 tbsp Allspice Berries (10g)
2 tbsp Juniper Berry (10g)
1.5 tbsp Chili Flake (15g)
5 Fresh Bay Leaves (2 dry)
1 Cinnamon stick (2.5g)
Brown Sugar
Kosher Salt
Pink Salt (Prague Powder #1)
***For the salt, curing salt and brown sugar measurements…***
5% Kosher Salt (of water weight) =
(.05) * Water Weight in grams = Kosher Salt needed
3% Brown Sugar (of water weight) =
(.03) * Water Weight in grams = Sugar needed
Pink Salt should equal .50% of the total weight of the meat…
Pink Salt Example:
My brisket = 8lb = 3624g…
...pink salt (.005)*3624 = 18.12g
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How to Make Home Cured Corned Beef - Part 1
An Average Iowa guy shows how to make home cured corned beef. Take any corned beef you've ever eaten and throw it out the window. This is the real deal.
Making Corned Beef From Scratch
This was a fun, if lengthy, project. I followed the instructions and recipe from AmazingRibs.com , and here is the link to his informational page The Science of Curing Meat and Prof. Blonder's Wet Curing Calculator, which I also used:
Home Cured Smoky Corned Beef and Cabbage Recipe
The correct amount of cure is crucial to making sure your meat is fully penetrated before cooking. If you have a different size of meat than I’ve used in this recipe, please refer to this awesome article that gives you exact calculations of meat to liquid to brine.
CORNED BEEF CURE
Prep Time: 15 mins
Cook Time: 5 mins
Curing Time: 5 days
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
Corned Beef Cure
1 4-5 pound brisket flat, 1.5 inches thick
2 quarts water
1 quart apple juice
1 1/2 cups coarse Kosher or sea salt
1/2 cup brown sugar
3.2 teaspoons pink curing salt #1 also known as Prague Powder #1. Ask your butcher or order here: (affiliate)
3 Tablespoons pickling spice
1 quart ice
Instructions
In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature.
Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day.
CORNED BEEF AND CABBAGE COOKING INSTRUCTIONS
Prep Time: 10 mins
Cook Time: 8 hrs
Resting Time: 10 mins
Servings: 6
Author: Susie Bulloch (heygrillhey.com)
Ingredients
1 4-5 lb fully cured corned beef roast brisket or round
1 tablespoon pickling spice
1 yellow onion sliced
1 cup baby carrots
1 small head green cabbage quartered
3 cups beef stock
Instructions:
Before cooking, remove your corned beef from the brine and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours.
While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F.
During the last two hours of braising, add in 1 1/2 pounds of washed and cubed potatoes or whole fingerling potatoes to the braising liquid.
Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.
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Brad Makes Perfect Corned Beef | It's Alive | Bon Appetit
Bon Appétit test kitchen manager, Brad Leone, is back with episode 5 of It’s Alive, and this time he’s making corned beef. Brad guides you through the process of celebrating St. Patrick's Day in style, complete with bagpipes, Guinness, dolphins and...wait, what? It may not technically be alive anymore, but we kind of just let Brad do his thing.
Recipe:
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Brad Makes Perfect Corned Beef | It's Alive | Bon Appetit