“This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer! YUM! The meat turns nice and pink, just like the store bought brisket!”
READY IN:
4hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all brine ingredients and bring to a boil.
  2. Cool.
  3. Pour over roast(s) in a non-metal container.
  4. Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
  5. Rinse WELL.
  6. Cover with water and simmer 3 - 4 hours or until tender.
  7. *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.

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