Brisket, Recipes, Slow Cooker
St. Patrick’s Day Corned Beef
Mar
St. Patrick’s Day is one of those holidays that has become ingrained in American immigration lore. Today, many people see it simply as a celebration that crosses the cultural spectrums that make America an extraordinary place – the diversity of people and their traditional foods. And what better way to join in than to brine your own corned beef!
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St. Patrick’s Day Corned Beef
BRINE INGREDIENTS:
1 (2-4 lb) LeftCoast Grassfed Beef Brisket, trimmed
2 quarts water
1 cup kosher salt
½ cup brown sugar
1 cinnamon stick, broken into several pieces
1 tsp. Mustard seed
1 tsp. Black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
½ tsp. Ground ginger
2 lbs ice
2 gallon ziplock bag
COOKING INSTRUCTIONS FOR BRINE:
- Place the water into a large 6 – 8-quart stockpot along with sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
- Cook over high heat until the salt and sugar dissolve.
- Remove from the heat and add the ice. Stir until ice melts. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
- Once the brine has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
- Seal the bag and lay it flat inside a container, cover and place in the refrigerator for 6-10 days.
- Check daily to make sure the beef is completely submerged and stir the brine.
INGREDIENTS/ INSTRUCTIONS FOR COOKING OF BRISKET:
1 small onion (quartered)
1 large carrot (coarsely chopped)
1 stalk celery (coarsely chopped)
After the preferred amount of days, remove the brisket from the brine and rinse well under cool water. Place the brisket into a pott just large enough to hold the meat, add onion, carrot, and celery. Cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2.5-3 hours or until meat is fork tender. Remove from the pot and thinly slice across the grain. Enjoy!