Brad's homemade corned beef brisket

Name: Brad's homemade corned beef brisket
Yield: 4 servings
Cuisine: American
Ingredients: 10 cups water; 2 tbs dry mustard; 1 cup kosher salt; 3 tbs pickling spice; 1 cup white sugar; 3 tbs minced garlic; 1 tsp + 1/8 tsp Prague powder #1; 7 lbs beef brisket; Pickling spice; 22 oz dark beer, porter or stout; 1 lg head green cabbage; 2 lbs baby carrots; 6 lg red potatoes; Horseradish for dipping

wingmaster835 @wingmaster

Sequim Washington

This is another drawn out recipe that takes a week to prepare. But is sooo good. I prepared this for dinner on superbowl Sunday. And probably proceeded to eat way too much of it. 🤣 #superbowl. This curing brine will cure up to 9 lbs of meat.

wingmaster835 @wingmaster

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Ingredients

4 servings

For the brine
10 cupswater
2 tbsdry mustard
1 cupkosher salt
3 tbspickling spice
1 cupwhite sugar
3 tbsminced garlic
1 tsp+ 1/8 tsp Prague powder #1
Other ingredients
7 lbsbeef brisket
Pickling spice
22 ozdark beer, porter or stout
1lg head green cabbage
2 lbsbaby carrots
6lg red potatoes
Horseradish for dipping

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Steps

1

Combine all of the ingredients for the brine in a large soup pot, except for the Prague powder.
2

Bring brine just to a boil, stirring often. Remove from heat and let return to room temperature. When cooled, add Prague powder and mix well.
3

During this time, lay brisket out on a cutting board. Trim excess fat off of outside of brisket. You don't have to remove all fat, just the large chunks. Leave a bit. This helps to keep the meat from drying out while cooking.
4

Place brisket in a non reactive container. Nothing metal. I've used anything from large Tupperware to sanitary food grade buckets. Just whatever you use, make sure the brine covers the meat completely. If needed, use another object to keep the meat submerged in the brine. Brine for 7 days in the refrigerator. Once a day, shake container and check that meat is still submerged.
5

When meat is cured, or corned in this case, remove from brine. Do not rinse. Reserve 1/2 cup of brine.
6

In a large roasting pan, add beer and 2 cups water. Add reserved 1/2 cup brine. Lay brisket in pan. Sprinkle pickling spice on top. Cover and bake in oven at 300 degrees F for 4-5 hrs. Flip over half way through cooking.
7

Cut potatoes in half. Quarter cabbage. Remove core, and cut Quarters in half.
8

After 4 or 5 hrs your meat should start to get tender. Flip over again. Add carrots, potatoes, and cabbage. Cover again and roast for another 1 1/2-2 hrs.
9

Remove from oven when potatoes are tender. Plate cabbage and carrots. Lay a piece of brisket on top. Serve potatoes on the side. Add horseradish for dipping. Serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on February 12, 2021 12:48

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.