Corned Beef Brisket
Ingredients
- 1 1/2 sized brisket, preferably the flat-end cut
- 1 gallon water
- 2 cups kosher salt
- 3 tbsp pickling spices
- 1/2 cup brown sugar
- 5 tsp pink curing salt (optional for extra pink color and more traditional flavor)
- 3 tbsp additional pickling spices (optional)
Instructions
- To brine your own corned beef: Purchase a half brisket, preferably the flat cut. Trim off any excess outer fat. Mix the 1 gallon of water with the 2 cups of Kosher salt, the first 3 tablespoons of pickling spices, and ½ cup of brown sugar. Dissolve the pink curing salt in the brine as well if desired. Place the brisket in a plastic or glass-lidded container and cover it with the brine. Store in the refrigerator for 5 to 7 days, flipping daily if it’s not completely submerged
- Remove the brisket from the brine or start with a brined brisket. Put a large and heavy-bottom stock pot or Dutch oven on your stovetop
- Rinse the brisket to reduce its saltiness or leave it covered in residual brine for a saltier flavor. Add the last three tablespoons of pickling spices to the pot if desired. Place the brisket into the pot or Dutch oven, then add enough water to cover the meat
- Bring the water to a rolling boil. Reduce the heat so the water is just simmering, then cover the pot and cook for about 45 minutes per pound. Test the meat’s internal temperature and remove it when it reaches 205 degrees F. Let it rest for about 10 minutes before slicing or shredding
Notes
Pink curing salt includes sodium nitrate, which helps preserve the meat and gives it a more intense pink color. It’s optional, but for the same flavor as pre-packaged corned beef brisket, you’ll want to use it.
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