Enjoy the hearty and savory flavor of classic corned beef without a trip to the deli - our Prague Powder #1 makes curing your own meats and sausages easy. In this recipe, a five-day brine and three hour cook time creates tender, juicy cuts of flavor-packed corned beef.
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Ingredients
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1 Cup Kosher Sea Salt Flakes
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1/2 Cup Granulated Sugar
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2 Teaspoons Prague Powder #1
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1 Gallon Water
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5 Pounds Brisket, trimmed
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3 Tablespoons Pickling Spice
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1/4 Teaspoon Crushed Red Pepper
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4 Cloves Garlic, smashed
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1 Tablespoon Black Peppercorns
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1 Tablespoon Ground Allspice
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1 Teaspoon Hand Picked Cloves
Directions
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Dissolve salt, sugar and Prague Powder #1 in half of water over low heat in shallow, non-reactive (stainless steel) container. Add ice to make 1 gallon yield, then chill brine.
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Inject brine throughout meat using flavor injector and place meat in brine liquid, along with pickling spices, 4 bay leaves and crushed red pepper. Keep meat submerged by weighing down with dish.
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Transfer to refrigerator to brine for 5 days.
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Remove brisket from the brine, rinse thoroughly and discard brine. Place brisket fat-side up in Dutch oven. Cover with cold water and add remaining 2 bay leaves, garlic, peppercorns, allspice and cloves.
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Bring to a boil. Lower heat and simmer until tender, about 3 hours. Remove from liquid. Cool and thinly slice meat.