Brine for Corning Beef
"Posted for another Zaarite. I have not tried this recipe. Posting for safe keeping and when I can plan far enough ahead to plan 3-10 days in advance!
From: Food Network/ Sara Molten, posted as copied from site"
- Ready In:
- 74hrs
- Ingredients:
- 15
- Serves:
-
3-5
ingredients
- 4 quarts water
- 1 1⁄2 lbs kosher salt
- 1 lb dark brown sugar
- 2 bay leaves
- 1 teaspoon mustard seeds
- 1 sprig thyme
- 10 juniper berries
- 10 crushed peppercorns
- 1 tablespoon baking soda
- 4 gallons boiling water
- 1 egg, in shell
- salt, if needed
- cold water, to cover meat
- 1 (5 lb) beef brisket
- 5 garlic cloves
directions
- Bring first 9 ingredients listed up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool.
- Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does.
- To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes.
- Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container.
- Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket.
- When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities.
- Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
