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Corned Beef Brine Recipe

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This recipe for Corned Beef Brine is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


6-8 pounds Beef Brisket

1 Gallon Water, divided or less water the equivalent of 2 beers.
1 cup brown sugar
8 ounces kosher salt ( weigh it)
4 teaspoons CURING salt,( NOT the same as canning salt)
5 Tablespoons Pickling Spice or more
4 cloves smashed garlic or more

One plastic bucket, stainless steel or other coated (porcelain) non reactive pan. Not aluminum. That will fit in your refrigerate. Ok to use aluminum for initial heating.
Directions:
Directions:
Mix 1 quart of water with every thing but the meat. Stir until sugar and salts are dissolved. Let cool add the rest of the liquid, then the meat. Store in refrigerator minimum one week , some recipes say up to 30 days. I usually do it about 10 days. Redistribute the meat every few days and make sure it is all submerged. Put a weighted dunner plate on it id necessary.

I shook off the brine and put it in the Instantpot Pressure cooker about 6 1/2 pounds, added 1 beer and cooked on Manuel for 1 hour, perfect! Cooked the veggies in the remaining liquid in the Instantpot for 20 minutes. Way to long, cabbage was mushy. suggest 10 minutes next time.

Or simmer it in water until tender about 3-4 hours, don't know about the crock pot time. Take meat out and cook your veggies in the broth. Quartered cabbage, onions carrots, traditional Corned beef and cabbage recipe.
Personal Notes:
Personal Notes:
Curing salt is not necessary but it does give/keep the nice pink color. Otherwise it will be gray. Brisket shrinks, figure 3/4 to 1 pound of raw meat per person.

 

 

 

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