Corned Beef Brisket
serves 4-5
Recipe from Lara Ferroni
Because this recipe omits nitrites, the corned beef isn’t the pink color you may be used to seeing. Despite the dull color, this brisket's taste rivals that of New York's famous Katz's Deli.
Read more about this recipe at Cook & Eat.
ingredients
5-pound beef brisket
Pickling Spices:
1 bay leaf
2 to 3 star anise
1/2 cinnamon stick
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon annatto seeds
1/2 teaspoon orange or lemon zest
10 coffee beans
1 egg
1 bottle lager or ale (nothing too fruity)
3 cloves garlic
1/4 cup black peppercorns
1 bay leaf
timer
prep: 40 minutes
total: 5 hours 40 minutes
tools
cheesecloth
string
large pot (with lid)
2 gallon-sized plastic bags
instructions
1. Rinse the brisket and trim off any excess fat (but don’t trim off all the fat!). Set aside.
2. Combine the pickling spices and wrap them up in cheesecloth. Tie with a string and trim off any strings that might try to escape into the brine.
3. Place the brisket in a large pot, and cover it with water. Then, remove the brisket and refrigerate. Start adding salt to the water, on low heat, and stir until salt dissolves. Keep adding salt at about a 1/4 cup at a time until a fresh raw egg will float in the water. Then, add the pickling spice satchel and bring to a boil. Remove the satchel, and let the water cool to room temperature.
4. Place the meat in a gallon-sized plastic bag and fill with the remaining liquid. Carefully seal the bag, getting out as much air as you can. You want the brisket to be completely submerged in the brining liquid on all sides. You might want to double bag it, just in case. Place the bag in the refrigerator and let it sit for about a week to 10 days, flipping it over each day.
5. When it’s done brining, remove brisket from the refrigerator, and dump out all the brine liquid. Rinse the brisket, and place in a large pot with a cover. Add the beer and enough water to cover the the brisket by about 1 inch. Add the garlic, peppercorns and bay leaf. Bring to a boil, and then reduce to a simmer. Simmer for 4 to 5 hours, or until it reaches the desired tenderness. Make sure you check on it every 30 minutes or so, and add more water if necessary.
6. When it’s done, carefully remove brisket from the pot and onto a cutting board. (It should be very tender.) Slice against the grain in thin slices for sandwiches. Best served on a light rye bread, with a squiggle of mustard and maybe a bit of melted provolone.
