Corned Beef Brisket
Ingredients
Pickling Spice
-
2
tbsp
red pepper flakes
-
1
tbsp
whole brown mustard seeds
-
1
tbsp
whole yellow mustard seeds
-
1
tbsp
whole allspice berries
-
1
tbsp
dill seeds
-
1
tbsp
whole cloves
-
1
tbsp
whole black peppercorns
-
1
tbsp
coriander seeds
-
9
whole
cardamom pods
-
2
large
star anise pods
-
1
tsp
whole juniper berries
-
1
tsp
mace blades
-
2
tsp
dried ginger
-
1
stick
cinnamon
-
8
large
bay leaves
Brine
-
1
gal
ice cold water
-
1¾
cup
pickling salt
-
5
tsp
pink curing salt
-
3
tbsp
pickling spices
-
1
tsp
red pepper flakes
-
½
cup
brown sugar
Brisket
-
1
8 to 10 lb
beef brisket
-
1
tbsp
pickling spices
-
1
tsp
red pepper flakes
-
2–3
gallon size
Ziploc freezer baggies
Instructions
- Toast the pickling spices (excluding ginger, cinnamon, and bay leaves) in a skillet until fragrant.
- Crush the toasted spices and mix with ginger, cinnamon, and bay leaves.
- Combine ½ gallon of water with the spice mixture in a pot, bring to a boil for 2 minutes, then cool.
- Add the second ½ gallon of cold water and refrigerate until chilled.
- Cut the brisket into large pieces and place in Ziploc bags.
- Pierce the brisket with a fork and fill the bags with brine, removing air before sealing.
- Refrigerate the bags for 5 to 7 days, rotating them every couple of days.
- After curing, rinse the brisket under cold water and discard the brine.
- Place the brisket in a slow cooker with 1 inch of water or in a pot on the stovetop.
- Cook on low for 8 hours or until tender, adding pickling spices and red pepper flakes halfway through.
- Remove from the cooker, discard the fat, and slice against the grain for serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
30g
Sodium
1500mg
Cholesterol
80mg
You might also like