Corned Beef Brisket Food

CORNED BEEF BRISKET - FROM SCRATCH

Steps:

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

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and 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 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORNED BEEF

Steps:

• Roll brisket into cylinder, and tie with twine. Place tied beef in pot. Cover with cold water and bring to a boil. Remove the scum as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Stick cloves in onion and put in pot. Place thyme, parsley, peppercorns and bay leaf into middle of cheesecloth and tie with twine, and put into pot. Simmer for 2 to 3 hours skimming any scum that appears on the surface. Transfer beef to a clean pot. Strain, cool and degrease cooking liquid. Add onions turnips, potatoes, carrots and cabbage, and optional cider if desired into pot. Cover with strained liquid and cook at a simmer for 1 hour more, or until you can pierce beef easily with a skewer. Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley. Serve with horseradish cream sauce.

BRAISED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
• Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
• Roast in the preheated oven until meat is tender, about 6 hours.

SLOW COOKER CORNED BEEF-STYLE BRISKET

Steps:

• Stir together the onion, garlic, mustard, vinegar, bay leaves, peppercorns, salt, parsley, and celery seed in a bowl. Cover, and refrigerate for 24 hours.
• Rub the brisket with the mixture, wrap tightly, and refrigerate overnight.
• To cook the brisket, place it into a slow cooker along with the water. Cover, and cook on low for 5 hours. Add the carrots, and cabbage, and continue cooking until the brisket is tender, about 3 hours more.

CORNED BEEF BRISKET

Steps:

• Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
• After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
• Serve with nice mustard and a horseradish sauce.

MARINATED BRISKET OF BEEF FOR CORNED BEEF

Steps:

• Put large boneless beef roast or brisket in nonmetallic container.
• Combine water, salt, sugar, peppercorns, garlic, bay leaves and pickling spices.
• Pour mixture over meat and refrigerate for 2 days.
• Discard marinade liquid.
• Other meat can be used in place of beef.

50-MINUTE CORNED BEEF BRISKET

Steps:

• Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
• Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
• Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.

BAKED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275°.
• NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
• NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
• Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
• Rinse corned beef brisket well with cold water. Pat dry.
• Get out your 9 x 13 baking dish.
• Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
• Place the corned beef on the foil, in a baking dish, fat side up.
• Sprinkle with seasoning mix and pat into the brisket.
• Bring the foil up & around the corned beef, do not close up the foil.
• Bake, unwrapped, for 2 hours.
• After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
• Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
• Allow the meat to rest before slicing. Cut against the grain.
• I prefer to use an electric knife to get nice thin slices.
• Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
• Enjoy!

ULTIMATE CORNED BEEF BRISKET WITH ROOT VEGETABLES

Steps:

• GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
• BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
• VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
• SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.

SMOKED CORNED BEEF BRISKET

Steps:

• Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
• Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke for 2 hours.
• Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

CORNED BEEF BRISKET WITH CABBAGE

Steps:

• Place meat in large saucepan; top with onions, garlic and bay leaves. Add enough water to cover all ingredients; cover with lid. Bring to boil; simmer on medium-low heat 1 hour. Drain, reserving meat in pan. Remove and discard bay leaves.
• Add enough fresh water to saucepan to cover meat; cover with lid. Bring to boil; simmer on medium-low heat 2 to 3 hours or until meat is tender.
• Heat oven to 350ºF. Remove meat from pan, reserving liquid in pan; place meat in shallow baking pan. Mix syrup, mustard and horseradish; spoon half over meat. Reserve remaining syrup mixture for brushing onto cooked meat.
• Bake 20 min., brushing frequently with remaining syrup mixture. Meanwhile, add cabbage to reserved liquid in saucepan; cook 8 to 10 min. or until tender.
• Place meat on platter; drizzle with pan drippings. Serve with cabbage.