Savory Brined Corned Beef
Elevate your culinary experience with this Savory Brined Corned Beef recipe. Utilizing a classic brining technique, this homemade corned beef perfectly combines the robust flavors of spices and herbs. The long marinating process ensures that every bite is tender, juicy, and bursting with flavor. Ideal for sharing with family and friends, this type of corned beef can be enjoyed in sandwiches, with cabbage, or as a flavorful protein for any meal. Transform your brisket into a mouthwatering delight with this traditional pickling method.
10
Servings
N/A
Calories
8
Ingredients
Ingredients
beef brisket
5 lbs (whole)
whole mixed pickling spice
1 tablespoon (whole)
brown sugar
1 tablespoon (packed)
coarse salt
1.5 lbs (pouring)
saltpeter
1 teaspoon (fine)
whole bay leaves
12 (whole)
cold water
4 quarts (cold)
sliced garlic
to taste (sliced)
Instructions
1
In a large pot, place the brisket and add the brown sugar, whole mixed pickling spice, coarse salt, saltpeter, whole bay leaves, and cold water.
2
Bring the mixture to a boil and simmer for 5 minutes to dissolve the ingredients.
3
Remove the pot from heat and allow it to cool completely; this may take overnight.
4
Once cooled, transfer the brisket and the mixing liquid into a 5-gallon crock.
5
Add sliced garlic to the crock as desired. Ensure that the liquid fully covers the meat; if necessary, add additional water.
6
To keep the brisket submerged, place a wooden board on top of the beef, weighted down with a clean stone.
7
Cover the top of the crock with cheesecloth, tying it securely but leaving some space between the lid and the cloth to allow air circulation.
8
Let the brisket brine in a cool, dark place for 12 days, checking periodically to ensure it remains submerged.
9
After 12 days, remove the meat from the brine and soak it in cold water for 1 hour to reduce the saltiness.
10
Finally, wipe the meat well and prepare it for cooking or storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Brined Corned Beef?
It is a homemade corned beef made using a traditional pickling and brining technique that combines brisket with spices, herbs, and salt for a tender, flavorful result.
How many servings does this recipe make?
This recipe is designed to provide 10 servings.
What cut of meat is used for this recipe?
A 5-pound beef brisket is used for this corned beef recipe.
How much salt is required for the brine?
You will need 1.5 pounds of coarse salt.
What is the purpose of saltpeter in this recipe?
Saltpeter is used as a curing agent to help preserve the meat and maintain its characteristic pink color.
How much brown sugar is included?
The recipe calls for 1 tablespoon of packed brown sugar.
How many bay leaves should be used?
Twelve whole bay leaves are required for the brining mixture.
What volume of water is needed for the brine?
You will need 4 quarts of cold water.
How long should the brine mixture be simmered?
The mixture should be brought to a boil and simmered for 5 minutes to dissolve the ingredients.
How long does the cooling process take?
The mixture should cool completely, which may take as long as overnight.
What type of container is recommended for brining?
A 5-gallon crock is recommended for transferring the brisket and liquid.
When should the garlic be added?
Sliced garlic should be added to the crock once the liquid and meat have been transferred and cooled.
How much garlic should I use?
The amount of sliced garlic can be adjusted to your personal taste.
How do I keep the brisket submerged in the liquid?
Place a wooden board on top of the beef and weight it down with a clean stone.
How should the crock be covered during the brining process?
Cover the top with cheesecloth, tying it securely while leaving space for air circulation.
Where should the brisket be stored while brining?
It should be kept in a cool, dark place for the duration of the brining period.
How many days does the brining process take?
The meat needs to brine for 12 days.
What maintenance is required during the 12-day brining period?
You should check periodically to ensure the meat remains fully submerged in the liquid.
What should I do after the 12 days are finished?
Remove the meat from the brine and soak it in cold water for 1 hour.
Why is the meat soaked in cold water after brining?
Soaking the meat for one hour helps to reduce the excess saltiness from the curing process.
What is the final step before cooking or storage?
Wipe the meat well after its final soak.
What are some suggested ways to serve this corned beef?
It can be enjoyed in sandwiches, served with cabbage, or used as a protein for any meal.
Is the pickling spice used whole or ground?
The recipe calls for 1 tablespoon of whole mixed pickling spice.
Can I add extra water to the crock?
Yes, if the initial liquid does not fully cover the meat, you should add additional water.
What category does this recipe fall under?
This is categorized as a Meat recipe.
How many total ingredients are used?
There are 8 main ingredients used in this recipe.
Is this recipe considered traditional?
Yes, it uses a traditional pickling method and classic brining techniques.
What is the preparation style for the brisket?
The brisket is prepared whole for the brining process.
Does this recipe provide nutritional information like calories or fat?
Nutritional data such as calories, fat, and protein are not specified in this particular recipe record.
What type of salt is best for this recipe?
Coarse salt is specifically requested for the brining liquid.