Corned Beef

It is that time of year to break out your shillelaghs and have a green beer. My green beer swilling days are over (Beer is just not green) but I do love corned beef. Today we are soaking a brisket with water, salt, sugar and spices. Five days in this marinade and we will have a raw corned beef just in time for St Patrick’s Day. This beautiful hunk of choice grade beef was acquired at a restaurant supply store. Its initial weight was 16 pounds but after trimming and removing the point end, a good nine pounds remained. The point end will become burnt ends later this evening. Here is the brine that I am using.

Corned Beef

6 quarts water
1 ½ cups kosher salt
2/3 cups brown sugar
3 tablespoons pink salt
1 ½ cup sugar
2 tablespoons pickling spice
1 tablespoon mustard seeds
8 garlic cloves crushed

In a large pot bring water to a boil and add ingredients. Stir until dissolved and turn off heat. Cool brine. Place brine and brisket into food grade bucket or large pot. Weigh down brisket so it is entirely submerged. Turn brisket daily for five days. We will return later this week and cook our home cured corned beef.

Untrimmed Brisket