Tag: Corned Beef

This Corned Beef Brisket is cured in a flavorful brine for five days, then slow-roasted for maximum tenderness and finished with a crispy, caramelized crust. Perfect for slicing and enjoying on its own or as part of a hearty meal!

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Ingredients

For the Brine:

• Up to 5 lb brisket
• 1 gallon water
• 1 cup kosher salt
• 1/3 cup pickling spice
• 2 tsp pink curing salt
• 2 tsp garlic powder

For Cooking:

• Tallow (for binder, just the fat cap)
• Black pepper (to taste)
• Garlic powder (to taste)

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Instructions

1. Brining the Brisket (5 Days)

1. Prepare the Brine:
   • In a large pot, combine water, kosher salt, pickling spice, pink curing salt, and garlic powder. Stir until the salt is fully dissolved.
2. Brine the Brisket:
   • Place the brisket in a large brine bag or a non-reactive container.
   • Pour the brine over the brisket, making sure it is fully submerged.
   • Seal the bag/container and place in the refrigerator for 5 days.
3. Flip Daily:
   • Flip the brisket once per day to ensure even curing.

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2. Prepping for Cooking

1. Remove the brisket from the brine and rinse thoroughly under cold water.
2. Soak the brisket in fresh water for 1 hour to remove excess salt.

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3. Cooking the Brisket

1. Preheat the oven to 350°F (175°C).
2. Apply the Tallow Binder:
   • Pat the brisket dry with paper towels.
   • Rub tallow onto the fat cap only to help the seasoning stick.
3. Season the Brisket:
   • Sprinkle generously with black pepper and garlic powder.
4. Wrap & Bake:
   • Place the brisket fat cap up in a roasting pan.
   • Wrap tightly in foil to retain moisture.
   • Bake for 1 hour per pound (e.g., a 4 lb brisket = 4 hours).

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4. Crisping the Exterior

1. Remove the brisket from the oven and carefully unwrap the foil, saving the juices.
2. Broil on High:
   • Place the brisket under the broiler and rotate frequently until all sides are crispy (about 5-10 minutes total).

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5. Rest & Serve

1. Let the brisket rest for at least 15 minutes to allow the juices to redistribute.
2. Slice against the grain and enjoy!