Corned Beef Brisket - from Scratch

Submitted by EdsGirlAngie

"Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way."

 

• Ready In: 172hrs
• Ingredients: 16
• Serves: 6-8

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
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon whole allspice
• 1⁄4 teaspoon whole cloves
• 4 garlic cloves, sliced

directions

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
3. 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.
4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
5. 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.
6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
7. 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!

Reviews

[Dee Licious]

My DH made this for our annual St Paddy's day party and it was a hit! It was a little dry but that may be because we didn't use a big enough pot (it was a tight fit for the 8lb brisket). When the beef was done he removed it from the simmering liquid and threw in a quartered onion, 3 heads of cabbage (quartered), and potatoes (halved). These were some of the BEST potatoes I've ever had - I'd make the simmering liquid again just to cook veggies!!! Thanks for a great recipe!

 

[JenniD19]

I have been looking for a simple how to recipe . This sounds perfect. I will be using venison . I can't believe it is this simple. I paid way too much $$$ for the butcher to make this for me.

 

[czacc]

Totally AWESOME five stars for leaving out the saltpeter...... <br/><br/>20 stars for this simple recipe keeping them simple always make for better meals.... Thanks Angie Ed's a lucky Guy

 

[thepoetnmotion]

I tried this recipe a week ago and was amazed at how well it came out. I followed the recipe exactly with the exception of the meat. Brisket was well over $3.00 per pound so I substituted a bottom round roast that was reduced to $1.80 a pound. It came out tender and in my opinion was better than store bought corned beef.

 

[timeforu2]

Superb recipe, my family loved it.