Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

This is a corned brisket recipe that my family enjoys. I use either venison roast or goose breast, or sometimes both! I make this every St. Patrick's Day to use in a boiled dinner served with green beer! YUM! The meat turns nice and pink, just like the store bought brisket!

Ingredients Nutrition

Directions

  1. Combine all brine ingredients and bring to a boil.
  2. Cool.
  3. Pour over roast(s) in a non-metal container.
  4. Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
  5. Rinse WELL.
  6. Cover with water and simmer 3 - 4 hours or until tender.
  7. *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.

Reviews

(1)
Most Helpful

Fantastic. Made it today for Thanksgiving and was the talk of the party! Easy and delicious! I will be making more so I can make some corned venison hash.

Brian H. December 09, 2013

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