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
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!