Pinging the Swami of Cured Meats Deputy Papa T

[DATsBBQ]

The Mrs wants a traditional St Paddys day corned beef. Care to share a good brine/methodology. My last one I did I used my Pastrami brine. Turned out good-to-go but I want to raise the bar a notch.

[Papa Tom]

Here a go Dave.

Corned Beef

Brine
Per gallon of water
1 tsp Black peppercorns toasted and cracked *
1 tsp Mustard seed toasted *
1 tsp Coriander seed toasted *
1 tsp Red pepper flakes *
1 tsp allspice berries *
½ tsp Mace *
½ (1½ in.) Cinnamon stick crumbled *
6 Bay leaves crumbled *
1 tsp whole cloves *
½ tsp Ginger ground *
1½ C Salt (2 C if kosher)
½ C Sugar
1 oz. Curing salt (5 level tsp)
3 Cloves fresh garlic minced

5 lb Brisket

* Measure out two equal batches of spices one for brining and one for cooking.

Combine all brine ingredients with water in a nonreactive pot big enough to hold the brisket as well. Bring brine to a simmer stirring to dissolve the sugar and salt.
Remove from heat and bring to room temp then chill.
Add beef, weight meat down to be fully covered by liquid.
Refrigerate for 5 days
Remove beef and rinse thoroughly.
Discard brine.
Place beef back in pot add fresh water to cover.
Add second batch of spices.and bring to boil.
Reduce heat, cover and simmer for 3 hr. (maybe longer on the mountain) until tender.
If necessary add water to keep beef covered.
Remove beef reserve liquid for moistening or cooking veggies.
Enjoy
Papa Tom

[DATsBBQ]

Many thanks. I'm thinking it could injected to speed things up a tad. I plan on getting a flat from Costco.

[DATsBBQ]

Picked up a 7.7 lb flat in cryo from Costco today.

[Papa Tom]