Corned Beef Brisket - From Scratch
Ingredients
- 1 (8 -10 lb) beef brisket ⓘ
- 4 garlic cloves, peeled and cut in thirds ⓘ
- The Brine
- 2 quarts water ⓘ
- 1 cup kosher salt ⓘ
- 1/2 cup white vinegar ⓘ
- 4 tablespoons sugar ⓘ
- 3 bay leaves ⓘ
- 1 teaspoon peppercorn ⓘ
- 1/2 teaspoon mustard seeds ⓘ
- 1 pinch ground cloves ⓘ
- The Simmering Liquid ⓘ
- water, to come up 3/4 to side of brisket ⓘ
- 1 teaspoon peppercorn ⓘ
Instructions
- Combine all of the brine ingredients and bring to a boil, then cool.
- In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
- 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.
- After the 6 to 7 days, remove brisket from the brine and discard the brine.
- 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.
- Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
- 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!
Nutrition & Diet Analysis (per serving)
626
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).