Late St Patti Corned Beef

[Schwarzwald Metzger]

I started brining this late and completely forgot about St Patty's Day. Better late than never.

Meat:
-9 lbs brisket flat

Brine:
-10.4 L Boiling Water
-600 g Kosher Salt
-45 g Curing Salt 1
-200 g Honey
-5 tsp Peppercorns
-5 tsp Yellow mustard seed
-2 tsp Coriander seeds
-3 juniper berries
-10 Whole cloves
-3 Bay leaves

Directions:
To make the brine, put salt, honey, Peppercorns, mustard seeds, coriander, juniper, cloves, and bay in large reactive container. Pour in boiling water and stir to dissolve salt and honey. Cover container and let cool overnight.

The next day stir in the curing salt into the brine. Submerge brisket in brine and refrigerate 14 days..

Remove finished corned beef from brine and rinse before cooking.

I decided to braise the corned beef.

For braising I placed in pan on a cookie cooling rack. Poured in enough lager to bring up to top of cookie cooling rack, but still under brisket.

I then threw in onions, ground cloves, ground mustard, fresh thyme, fresh rosemary, and pepper. And covered tightly with aluminum foil.



I placed covered brisket into oven at 300 degrees for roughly 6 hours until it was registering 190 internal.

I then threw in redskin potatoes and cabbage and continued to cook until brisket registered 200 internal, roughly 1 hour.



Once it hit 200 I pulled and let it rest for 1 hour, then served. It was outstanding.





Thanks for looking.

Brad

 

[SmokinEdge]

I started brining this late and completely forgot about St Patty's Day. Better late than never.

Meat:
-9 lbs brisket flat

Brine:
-10.4 L Boiling Water
-880 g Kosher Salt
-75 g Curing Salt 1
-200 g Honey
-5 tsp Peppercorns
-5 tsp Yellow mustard seed
-2 tsp Coriander seeds
-3 juniper berries
-10 Whole cloves
-3 Bay leaves

Directions:
To make the brine, put salt, honey, Peppercorns, mustard seeds, coriander, juniper, cloves, and bay in large reactive container. Pour in boiling water and stir to dissolve salt and honey. Cover container and let cool overnight.

The next day stir in the curing salt into the brine. Submerge brisket in brine and refrigerate 14 days..

Remove finished corned beef from brine and rinse before cooking.

I decided to braise the corned beef.

For braising I placed in pan on a cookie cooling rack. Poured in enough lager to bring up to top of cookie cooling rack, but still under brisket.

I then threw in onions, ground cloves, ground mustard, fresh thyme, fresh rosemary, and pepper. And covered tightly with aluminum foil.

View attachment 693006

I placed covered brisket into oven at 300 degrees for roughly 6 hours until it was registering 190 internal.

I then threw in redskin potatoes and cabbage and continued to cook until brisket registered 200 internal, roughly 1 hour.

View attachment 693007

Once it hit 200 I pulled and let it rest for 1 hour, then served. It was outstanding.

View attachment 693008

View attachment 693009

Thanks for looking.

Brad

That brine is very heavy handed. Where did you come up with that recipe?

 

[mr mac]

Better late than never! Love me some corned beef!!!

 

[Schwarzwald Metzger]

That brine is very heavy handed. Where did you come up with that recipe?

I've tried numerous brines, this one has been the best IMO. This one is a modified recipe from the book "In the Charcuterie" by Taylor Boetticher and Toponia Miller. I find the honey tastes better than sugar.

I use the Michael Simmons recipe for pastrami as it's brine contains no salt only cure. I prefer the pastrami rub post brine to have the salt.