Home Made Corned Beef (brining)

Recipe By:
Steve G
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Home Made Corned Beef Brining
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  • Total Time 90 min Ico-add
  • Yield 8 Servings
  • Level Medium

Nothing is better then Home Made, make your own corned beef and skip the preservatives. Brining may seem to take a long time but it's well worth the effort, your family will love it.
 

Ingredients

  • 10 cups water
  • 1 1/2 cups kosher salt
  • 1 cup granulated sugar
  • 2 tablespoons dry mustard
  • 3 tablespoons pickling spices
  • 3 cloves garlic, minced
  • 1 fresh beef brisket, 7 to 9 pounds
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Directions

  1. 1. Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot and bring to a boil over high heat.
  2. 2. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive.
  3. 3. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water.
  4. 4. Cover the pan and refrigerate for 5 to 7 days in the refrigerator.
  5. 5. Take out once a day to stir lightly, and turn the beef as needed.
  6. 6. On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
  7. 7. Brined brisket is now ready to cook.
 
 
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