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Old 03-18-2011, 02:27 PM   #1
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Corned Beef Brisket

Made my first ever corned beef from scratch. It was so easy that it was rediculous. I simply followed what appeared to be a good recipe and technique after googling "Corned Beef Recipe". I mixed kosher salt and sugar with water, brought it to a boil to dissolve the solids, and let it cool. I added about 3 tbs. pickling spice to the water, placed the brisket into a gallon size plastic zipper bag, Added the brine/spice mixture, and let it sit in the fridge at abotu 35'F. for 5 days. I took it out of the bag, washed it to remove excess salt and spices, put it into the slow cooker, covered with water, and let it go for the night, and the next work day.

The flavor was much better than the store bought corned beef. I will be doing this again. It was sooooo tender and flavorful.

Seeeeeeya; Goodweed of the North

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Old 03-18-2011, 03:22 PM   #2
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I had thought to do my own as well, though I thought of it Tuesday.. ooops...

Glad it worked out for you.
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Old 03-18-2011, 03:25 PM   #3
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I made my own once a few years ago. It didn't taste great - not the right spice mix. I was able to buy CB that was good so I didn't pursue it. The last couple of years, the CB has been not as good and getting more expensive. It might be time to try making my own again.
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Old 03-18-2011, 03:26 PM   #4
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We bought our Wednesday night, and frankly, it was a steal.

I think we paid less than $1/lb for it.
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Old 03-18-2011, 03:37 PM   #5
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Quote:
Originally Posted by FrankZ View Post
We bought our Wednesday night, and frankly, it was a steal.

I think we paid less than $1/lb for it.

We used to be able to buy CB for $0.99/Lb year after year. A few years ago, the price jumped to $3.50-$3.99/Lb and it doesn't go on sale after the 17th. I bought two this year and tossed one into the freezer to enjoy later.
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Old 03-18-2011, 03:44 PM   #6
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I bought one extra for the freezer, at 3.69/lb (I think). Brisket are hard to come by here as it is. I've got one soaking right now. I'm going to turn it into pastrami tomorrow.
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Old 03-18-2011, 04:10 PM   #7
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Here's the recipe I used:
10 cups water
1/2 cups kosher salt
1 cup granulated sugar
1 off the shelf bottle of McCormic's Pickling Spice
1 fresh beef brisket, 7 Lbs.

Combine the water, salt, and sugar in a sauce pan and bring to a boil. Stir to dissolve the sugar and salt. let cook.

Place the trimmed brisket into a 1 gallon plastic zipper bag. Add the cooled liquid and the whole bottle of pickling spice. Remove all air and seal. Place in the fridge for 5 days.

When ready to cook, remove the meat and discard the spiced brine. Wash the meat with fresh, running water. Place into a slow cooker, or heavy roasting pan, cover with water, put the lid on, and cook on the low setting overnight and the next day. Serve with your favorite sides.

This recipe will also work with a top round roast, or inside round, and give you a finished, cooked meat that can be sliced paper thin and piled high to make amazing sandwiches. Yum!

Seeeeeya; Goodweed of the North
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Old 03-18-2011, 05:02 PM   #8
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Quote:
Originally Posted by Goodweed of the North View Post
Here's the recipe I used:
10 cups water
1/2 cups kosher salt
1 cup granulated sugar
1 off the shelf bottle of McCormic's Pickling Spice
1 fresh beef brisket, 7 Lbs.

Combine the water, salt, and sugar in a sauce pan and bring to a boil. Stir to dissolve the sugar and salt. let cook.

Place the trimmed brisket into a 1 gallon plastic zipper bag. Add the cooled liquid and the whole bottle of pickling spice. Remove all air and seal. Place in the fridge for 5 days.

When ready to cook, remove the meat and discard the spiced brine. Wash the meat with fresh, running water. Place into a slow cooker, or heavy roasting pan, cover with water, put the lid on, and cook on the low setting overnight and the next day. Serve with your favorite sides.

This recipe will also work with a top round roast, or inside round, and give you a finished, cooked meat that can be sliced paper thin and piled high to make amazing sandwiches. Yum!

Seeeeeya; Goodweed of the North
I have only used methods that didn't use water. (The salt draws liquids out of the meat and a brine forms.) I may try your recipe, because I could put it in something made of glass or steel instead of the plastic bag. I'm trying to avoid using plastic that touches foods.
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Old 03-18-2011, 05:03 PM   #9
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It doesn't have to be brisket, if you are making it yourself. It doesn't even need to be beef. It tastes better when the meat isn't too lean.
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Old 03-18-2011, 05:06 PM   #10
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Quote:
Originally Posted by Andy M. View Post
We used to be able to buy CB for $0.99/Lb year after year. A few years ago, the price jumped to $3.50-$3.99/Lb and it doesn't go on sale after the 17th. I bought two this year and tossed one into the freezer to enjoy later.
We didn't realize how cheap it was until we got to the register. Something on the order of $15 savings $13.50 or something like that.

I think we ended up paying more for the head of cabbage.

Crazy.
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beef, brisket, kossher salt, pickling spice, recipe

Corned Beef Brisket Made my first ever corned beef from scratch. It was so easy that it was rediculous. I simply followed what appeared to be a good recipe and technique after googling "Corned Beef Recipe". I mixed kosher salt and sugar with water, brought it to a boil to dissolve the solids, and let it cool. I added about 3 tbs. pickling spice to the water, placed the brisket into a gallon size plastic zipper bag, Added the brine/spice mixture, and let it sit in the fridge at abotu 35'F. for 5 days. I took it out of the bag, washed it to remove excess salt and spices, put it into the slow cooker, covered with water, and let it go for the night, and the next work day. The flavor was much better than the store bought corned beef. I will be doing this again.:biggrin: It was sooooo tender and flavorful. Seeeeeeya; Goodweed of the North 3 stars 1 reviews
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