CORNED BEEF BRISKET - FROM SCRATCH
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.
Provided by EdsGirlAngie
Categories Meat
Time P7DT4h
Yield 6-8 serving(s)
Number Of Ingredients 16
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!
50-MINUTE CORNED BEEF BRISKET
Quick and easy tender corned beef brisket done in the Instant Pot® - no need to cook it for hours the old-fashioned way!
Provided by Merle24
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 262 calories, Carbohydrate 3.6 g, Cholesterol 97.3 mg, Fat 18.9 g, Fiber 0.1 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1129.1 mg, Sugar 2.4 g
BRAISED CORNED BEEF BRISKET
You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year around.
Provided by mauigirl
Categories World Cuisine Recipes European UK and Ireland Irish
Time 6h30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g
MARINATED BEEF BRISKET
"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.
Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 1392mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 47g protein.
MARINATED BRISKET OF BEEF FOR CORNED BEEF
Make and share this Marinated Brisket of Beef for Corned Beef recipe from Food.com.
Provided by Tonkcats
Categories St. Patrick's Day
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
CORNED BEEF RECIPE - (4.5/5)
Provided by Booper-2
Number Of Ingredients 7
Steps:
- Soak corned beef brisket in water for 2 hours. Grind peppercorns and coriander seeds. Add remaining ingredients. Rub this on the corned beef brisket. Wrap and let sit overnight. Slow cook brisket at 275°F uncovered for about 1 1/2 hour per pound. Meat temps need to be near 185°F or above. When it's done, let rest for 20 minutes, slice and serve!
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10 BEST BRISKET MARINADE RECIPES FOR FLAVOR AND TENDERNESS
From thespruceeats.com
Author Derrick Riches
- Overnight Brisket Marinade. This flavorful overnight brisket marinade uses red wine as the acid to tenderize the meat. It's a perfect combination because the bold flavors of a good red wine add to the beefy flavor of the brisket.
- Best Odds Brisket Marinade. Red wine vinegar takes over as the acid in this simple Best Odds Brisket Marinade. Building on that, it adds Worcestershire sauce for some extra beefy flavor and brown sugar for sweetness.
- Smoked Brisket Marinade. It may surprise you, but cola makes a fantastic marinade for beef and brisket, in particular. Cola has a great deal of acid to tenderize the meat and it also adds a nice, sweet flavor.
- Easy Brisket Marinade. A recipe that is not as sweet is this Easy Brisket Marinade that uses red wine for the acid. The 5 ingredients you'll need include soy sauce, a small onion, a stalk of celery, and a couple of cloves of garlic.
- Guinness Marinade. This is a rich and savory Guinness marinade that brings a classic flavor to brisket. If you have yet to discover the joy of cooking with Guinness Stout, here's your chance.
- Mexican Marinade. If you want to add a specific flavor to your smoked brisket, this Mexican Marinade is a great one to start with. Not only does it have the power of vinegar (both white and apple cider), but it adds cilantro, cumin, and lime juice to give it a great Latin flavor.
- Bourbon Marinade. Any type of alcohol is perfect for a marinade. Alcohol seeps deep into the meat, bringing flavors with it. This bourbon marinade recipe works perfectly with brisket because it has all the flavors you want for beef.
- Roasted Garlic Marinade. This is one of the best marinades for any kind of beef. Particularly good for brisket, the marinade has a strong, but not overpowering garlic flavor.
- Achiote Marinade. The key ingredient in this marinade is achiote paste, a popular seasoning in Mexican cuisine. It can be found in many grocery stores or you can make it from scratch with a few spices.
- Sangria Marinade. For the most intriguing smoked brisket, give this sangria marinade a try. It plays off the popular wine punch, featuring a Zinfandel wine with a hint of orange from triple sec and fresh zest.
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