By Ken Edwards
Corned Beef
5 steps
Prep:15minCook:3h
Please note this takes a 14 day brine! But it is well worth it.
Updated at: Thu, 17 Aug 2023 03:58:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
3
Low
Nutrition per serving
Calories773.5 kcal (39%)
Total Fat55.6 g (79%)
Carbs11.8 g (5%)
Sugars3 g (3%)
Protein54.2 g (108%)
Sodium34524.4 mg (1726%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Brine
4.5 Quartwater
¼ cupworcestershire sauce
onion
diced
2celery stalks
diced
2carrots
diced
2 tspmustard seeds
2 tsppepper corns
1 ½ tspcloves
2 tspjuniper berries
4garlic cloves
1 ¾ cupssalt
1 ½ tspallspice
1 tspginger
2cinnamon sticks
halved
1 ½ TbspPink Curing Salt
Other
Instructions
Step 1
Add all brine ingredients into large stock pot. Bring to a boil, then simmer for 15 minutes. Let cool completely.
PotStep 2
Cover brisket with brine and place in refrigerator for 14 days.
Step 3
Remove brisket from brine and pat dry with paper towels. Heavily season brisket with Paprika and optionally cayenne pepper.
Paper TowelStep 4
Spray casserole dish with cooking spray and add brisket fat side up. Cover in aluminum foil. Cook for 3 hours at 250F.
OvenHeat
Casserole DishStep 5
Allow brisket to rest for half as long as you cooked it, and slice against the grain.
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