Tag Archives: brisket

Corned Beef Brine (Dry brine)

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Specialty equipment: This process requires a vacuum sealer and Prague Powder #1 curing salt.

The amounts for the salt, sugar and Prague Powder are based on the mass of meat to be cured, and given as ratios per kilogram of meat.

Ingredients

  • Beef brisket flat, about 5lb (2.2kg) after trimming
  • Kosher salt, 4.5% by weight or 45g/kg
  • Brown sugar, 1.5% by weight or 15g/kg
  • Prague Powder #1, 0.5% by weight or 5g/kg
  • 2 tbsp black peppercorn
  • 2 tbsp coriander seed
  • 2 tbsp yellow mustard seed
  • 1 tbsp whole allspice
  • 1 tbsp fennel seed
  • 2 cinnamon sticks, broken up
  • 2 tbsp granulated garlic
  • 1 tbsp ground ginger

Instructions

Select a brisket flat with even thickness and minimal hard fat. Trim brisket, removing hard fat, silver skin and extra fat from the fat cap. Leave approximately ¼ in of fat on the fat cap.

Weigh the trimmed brisket and calculate the measures for salt, sugar and Prague Powder. Combine salt, sugar, Prague Powder, garlic and ginger in a bowl. Working on a rimmed baking sheet coat brisket on all sides, using all of the cure. Brisket may need to rest and “tack up” for all of the cure to adhere. Excess cure will be added to the vacuum bag before sealing.

Measure out spices and blitz several seconds in a spice or blade grinder, or coarsely crush in a mortar. Sprinkle spices over the meat on both sides paying more attention to the underside, opposite of the fat cap.

Place meat in a vacuum bag and collect any loose cure or spices remaining on the baking sheet into the bag. Spread excess cure in the bag, ensuring even coverage. Vacuum then seal the bag, and refrigerate up to 10 days. Flip the package over daily and gently massage the liquid to redistribute.

Remove meat from vacuum bag after 7 or 10 days, and rinse in cold water. Meat may be cooked immediately, or resealed and frozen.

Soaking recommendations

Corned beef will be very salty straight from the brine. When braising or boiling, the meat will seek an equilibrium with the cooking liquid. If the cooking method uses unsalted or low salt liquid, soaking may not be necessary. Refer to the recipe for soaking recommendations.

If roasting, smoking or cooking sous vide, the meat should be soaked in cold fresh water for one hour to reduce the salt. For further salt reduction, soak up to 2 hours changing the water every 20 to 30 minutes.

Adapted from Serious Eats: Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick’s Day Recipe

Pastrami rub #1

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Aromatic black pepper, coriander and garlic

Ingredients

  • 5 tablespoons fresh coarsely ground black pepper
  • 3 tablespoons ground coriander
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon white pepper
  • ½ teaspoon ground allspice
  • 6 to 8 oz Dijon mustard, reserved

Instructions

Combine dry spices in a bowl or shaker.

Coat brisket with mustard, enough to help the dry spices stick. Coat brisket liberally with dry rub, and allow to stand refrigerated up to 8 hours.

Corned Beef Brine (Wet brine)

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This is experimental, use at your own risk. Annotations and observations to follow.

Ingredients

  • 6-8 lbs beef brisket
  • 8 quarts water
  • 1½ cups Diamond Crystal Kosher salt
  • ¼ cup packed brown sugar
  • 1 tbsp Prague Powder #1
  • 1 tbsp black peppercorn
  • ½ tbsp yellow mustard seed
  • ½ tbsp coriander seed
  • 2 tsp fennel seed
  • 1 tsp whole allspice
  • 1 tsp crushed red pepper flakes
  • ½ tsp ground mace
  • 3 clove crushed garlic, or 2 tbsp granulated garlic
  • 2 bay leaves, crumbled
  • 2 anise pods
  • 2 cloves
  • 2 cinnamon stick, crushed

Instructions

Prepare beef brisket, trimming silver skin and fat. Reduce fat cap to ¼” thickness.  Set aside.

Combine water, salt, sugar, Prague Powder and spices in a pot and raise to a boil. Reduce heat and simmer 5 minutes, until salt and sugar are dissolved.  Remove from heat and cool to room temperature.

Combine beef brisket and cooled brine in a 2 gallon freezer bag, displacing air. Refrigerate 10 days, flipping daily to distribute cure.

After 10 days, rinse beef well to remove excess cure and spices, discarding brine. Refrigerate meat up to 2 weeks, or prepare as normal.