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Corned Beef Brisket (6 to 10 Servings)

Ingredients

Scale
  • One whole flat or point cut beef brisket (5 pounds), trimmed
  • 3½ ounces (about ¾ cup) of Diamond Crystal kosher salt
  • 1½ teaspoons) of pink salt or about two teaspoons of saltpeter
  • Two tablespoons of packed brown sugar
  • Two tablespoons of whole black peppercorns
  • Two tablespoons of yellow mustard seeds
  • Two tablespoons of whole coriander seeds
  • One tablespoon of allspice berries
  • Six whole cloves
  • One tablespoon of ground ginger
  • Six bay leaves, roughly torn
  • 2 pounds of carrots, peeled and roughly or finely chopped
  • 2 pounds of russet potatoes, peeled and roughly diced
  • One whole head of white or green cabbage cut into 6 to 8 wedges

Instructions

  1. In a small bowl, carefully whisk together the salt, pink salt (or saltpeter if using), and brown sugar, do this about eight days before you plan to serve your corned beef brisket.
  2. Rub the mixture evenly throughout the entire surface of the brisket. Sprinkle the peppercorns, coriander, mustard, cloves, allspice, bay leaves, and ginger evenly over the two sides of the beef, carefully pushing the spices into the meat until they adhere to the surface.
  3. Please remove all of the air from the beef and seal it in a vacuum-sealed bag or a Ziploc bag.
  4. Let the corned beef brisket rest for seven days in the coolest part of the refrigerator, flipping once a day.

To cook in a sous-vide cooker

  1. Remove the meat from the bag the day before serving and rinse all spices off the meat under cold running water. Using paper towels, pat the meat dry. Re-seal it afterward in a vacuum bag and cook for 10 hours at 180°F or until tender. Go on to the next two steps of this recipe afterward.

To cook in a Dutch oven

  1. Remove the meat from the bag the day before serving it, then rinse all the spices under cold running water. Using paper towels, pat dry. Preheat the oven to 200 degrees Fahrenheit. In a Dutch oven, place the brisket, cover it with water by many inches, then bring the water to a boil over high heat. Remove the brisket from the heat, cover it, making sure to keep the lid a little ajar, then bake for 10 hours or until thoroughly soft.
  2. Please place the meat in an airtight container with the cooking liquid when the meat is done. Refrigerate for at least one night and up to three days.
  3. The day you plan to cook the corned beef brisket, transfer the cooking liquid, carrots, potatoes, and cabbage to a large saucepan or Dutch oven. Fill with water until the vegetables are completely submerged.
  4. Thinly slice the meat against the grain and fan out the slices in a big skillet. One cup of the liquid from the pot should be transferred to the skillet placed on top of the pot. Cover the skillet with a lid.
  5. Over high heat, bring the pot to a boil, then lower to low heat. Cook for 45 minutes, or until veggies are soft and beef is well cooked.
  6. Serve the corned beef brisket right away with a squirt of spicy mustard.

This recipe for corned beef brisket promises nothing but ultimate satisfaction, as long as you adhere to the right cooking instructions and appropriate timing guidelines.

If you’d like to see more interesting recipe ideas for corned beef brisket, we recommend watching this video recipe.

  • Author: Bobby

Find it online: https://blogchef.net/how-long-to-cook-corned-beef-brisket/