Ingredients
-
1
-
4
-
-
2
-
1
-
1/2
-
4
-
3
-
1
-
1/2
-
1
-
-
-
1
-
1/2
Directions
Corned Beef Brisket – from Scratch, Plan ahead about a week you won’t be sorry This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you’ll wonder why you never tried doing it yourself before I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won’t care — and it’s healthier this way , If I thaw brisket from the freezer and then let it soak in the brine, isnt 6-7 days too long? Wont it go bad? Ive never done it on my own but would like to use the frozen brisket I have , This is not a question but a short word to congratulate you for not using pink salt or slpeter which make cured meats a cancerous product (colon cancer)
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Steps
|
1
Done
|
Combine All of the Brine Ingredients and Bring to a Boil, Then Cool. |
|
2
Done
|
in a Huge Plastic Roasting Bag (do not Use a Garbage Bag), Place the Beef Brisket, the Cooled Brine, and the 4 Garlic Cloves. |
|
3
Done
|
Make Sure That All of the Meat Is Covered by the Brine (cutting the Brisket in Pieces If You Need To), Tie Off Tightly, Place in a Pot Large Enough to Hold It All, and Refrigerate For 6 to 7 Days, Turning Occasionally. |
|
4
Done
|
After the 6 to 7 Days, Remove Brisket from the Brine and Discard the Brine. |
|
5
Done
|
Rinse the Meat Thoroughly, Then Place in a Dutch Oven or Other Large Pot and Add Enough Water to Come Up 2/3 to 3/4 of the Way Up the Side of the Meat. |
|
6
Done
|
Add the Rest of the Simmering Liquid Ingredients (peppercorns, Mustard Seeds, Allspice, Cloves and Garlic), Bring to a Boil and Skim Off Any Foam. |
|
7
Done
|
Reduce Heat to a Low Simmer and Cook, Covered, For at Least 3 Hours, but 4 Hours Doesn't Hurt Anything. Meat Will Be So Tender and Delicious! |
