Homemade Corned Beef Brisket Delight
Discover the art of making your own corned beef brisket from scratch with this delightful recipe. Planning ahead is essential, as this scrumptious dish takes about a week to prepare, but the mouthwatering results are well worth the wait. Unlike store-bought versions, this homemade corned beef is not only healthier without the use of sodium nitrite, but it also boasts a rich, savory flavor that will leave you and your guests raving. Once you experience the tenderness and taste of your own corned beef, you’ll never return to commercial options. Perfect for sandwiches, dinner, or any occasion, this recipe is bound to impress and satisfy.
N/A
Servings
200
Calories
12
Ingredients
Ingredients
beef brisket
1 (8-10 lb, whole)
garlic cloves
4 (peeled and cut in thirds, plus 4 sliced for simmering)
water
2 quarts (for brine, plus enough to cover the brisket)
kosher salt
1 cup (for brine)
white vinegar
1/2 cup (for brine)
sugar
4 tablespoons (for brine)
bay leaves
3 (for brine)
peppercorn
1 teaspoon (for brine and simmering)
mustard seeds
1 teaspoon (1/2 teaspoon for brine and 1/2 teaspoon for simmering)
ground cloves
1 pinch (for brine)
allspice
1/2 teaspoon (whole, for simmering)
whole cloves
1/4 teaspoon (for simmering)
Instructions
1
Start by preparing the brine: In a large pot, combine the kosher salt, white vinegar, sugar, bay leaves, peppercorns, mustard seeds, ground cloves, and water. Bring the mixture to a boil over medium heat, stirring until the salt and sugar completely dissolve. Once boiling, remove from heat and allow it to cool to room temperature.
2
While the brine cools, place the brisket in a large, food-safe plastic roasting bag (never use a garbage bag) and add the cooled brine along with the four garlic cloves, ensuring all the meat is fully submerged. If necessary, slice the brisket into manageable pieces to fully cover with brine.
3
Seal the bag tightly, removing as much air as possible to ensure proper brining. Place the bag in a large pot or bowl to catch any potential leaks and refrigerate for 6 to 7 days. Remember to turn the brisket every couple of days for even brining.
4
After 6 to 7 days, carefully remove the brisket from the brine and discard the brine. Rinse the brisket thoroughly under cold water to remove excess seasoning.
5
Transfer the rinsed brisket to a Dutch oven or another large pot. Fill the pot with enough fresh water to cover the brisket by two-thirds to three-quarters. Add the remaining simmering ingredients: peppercorns, mustard seeds, whole allspice, whole cloves, and sliced garlic.
6
Bring the mixture to a gentle boil over medium-high heat. As it reaches a boil, skim off any foam that rises to the surface for a clearer broth.
7
Reduce the heat to low and cover the pot. Simmer the brisket for at least 3 hours, or up to 4 hours, until the meat is incredibly tender. For optimal flavor, consider letting it sit in the simmering broth for an additional hour.
8
Once cooked, remove the brisket from the pot and let it rest for about 15 minutes before slicing against the grain. Serve warm or refrigerate to use in sandwiches or other dishes.
Nutrition Information
8.5g
Fat
5g
Carbs
25g
Protein
0.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Homemade Corned Beef Brisket Delight?
It is a savory, scratch-made beef dish that involves brining a brisket for a week to achieve superior flavor and tenderness compared to store-bought versions.
How long does it take to prepare this recipe?
The entire process takes about 6 to 7 days for the brining stage, followed by 3 to 4 hours of simmering time.
Why is homemade corned beef better than store-bought options?
Homemade corned beef is healthier because it is made without sodium nitrite and offers a richer, more savory flavor.
Does this recipe use sodium nitrite?
No, this recipe is specifically designed to be healthier by excluding the use of sodium nitrite.
What cut of meat is required for this recipe?
You will need an 8 to 10 lb whole beef brisket.
What ingredients are used in the brine?
The brine consists of kosher salt, white vinegar, sugar, bay leaves, peppercorns, mustard seeds, ground cloves, water, and garlic cloves.
How do I prepare the brine mixture?
Combine the salt, vinegar, sugar, and spices in a pot with water, bring to a boil until dissolved, then cool to room temperature.
What type of bag should I use for brining the brisket?
Use a large, food-safe plastic roasting bag. Never use a garbage bag for this purpose.
How long should the brisket stay in the brine?
The brisket should be refrigerated in the brine for 6 to 7 days.
Do I need to turn the brisket during the brining process?
Yes, you should turn the brisket every couple of days to ensure it brines evenly.
What should I do if the brisket is too large for the bag?
You can slice the brisket into more manageable pieces to ensure it is fully submerged in the brine.
Should I rinse the brisket after brining?
Yes, rinse the brisket thoroughly under cold water after removing it from the brine to remove excess seasoning.
What are the simmering ingredients?
The simmering ingredients include peppercorns, mustard seeds, whole allspice, whole cloves, and sliced garlic.
How much water is needed for the simmering step?
Fill the pot with enough fresh water to cover the brisket by two-thirds to three-quarters.
How long does the brisket need to simmer?
Simmer the brisket for at least 3 to 4 hours until the meat is incredibly tender.
Can I enhance the flavor after the simmering is done?
For optimal flavor, you can let the meat sit in the simmering broth for an additional hour after cooking.
Should I remove the foam while the brisket is boiling?
Yes, skimming off the foam that rises to the surface will result in a clearer broth.
How should I slice the finished corned beef?
Always slice the corned beef against the grain for the best texture.
How long should the meat rest before slicing?
Let the brisket rest for about 15 minutes before you begin slicing.
What are the calorie counts for this dish?
One serving contains approximately 200 calories.
How much fat is in a serving of this corned beef?
There are about 8.5g of fat per serving.
How much protein does this recipe provide?
This recipe provides 25g of protein per serving.
How many carbohydrates are in this dish?
There are 5g of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it contains a small amount of fiber, approximately 0.25g per serving.
Is this corned beef suitable for sandwiches?
Yes, it is perfect for sandwiches, dinner, or any special occasion.
How many garlic cloves are used in total?
The recipe uses 4 cloves for the brine and 4 sliced cloves for the simmering process.
What is the heat level for simmering?
The brisket should be simmered on low heat after an initial gentle boil.
Can I store leftovers in the refrigerator?
Yes, once cooked, the brisket can be refrigerated to use in various dishes later.
What type of salt is best for the brine?
Kosher salt is the recommended salt for creating the brine in this recipe.
Is the brine reused for cooking?
No, the brine should be discarded after the 7-day brining period is complete.