Corning Beef Brisket
Corning Beef Brisket
The week before Saint Patrick's day, you'll find us corning a beef brisket for corned beef and cabbage and Ruben sandwiches in celebration of our Irish roots. We're all a little Irish!
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Ingredients
- 8 pounds beef brisket
- 2 gallons distilled water
- 16 ounces salt by weight
- 4 teaspoons Prague Powder #1
- 8 tablespoons pikling spices
Instructions
- We use a food grade, 5-gallon bucket purchased at our local restaurant supply store.
- To prepare the beef, trim excess fat from the outside. Cut in half or thirds, depending on the length so that the meat will fit comfortably in the bucket. Set aside until brine solution has been prepared in the bucket.
- Mix water, salt and Prague powder in bucket until dissolved. Add beef and pickling spice. If the beef is floating to the top, add a plate on top to keep submerged.
- Refrigerate for 5 to 7 days (we have an extra fridge in the garage with racks adjusted), stirring about once a day. Remove from liquid after the 7th day, rinse and remove any additional fat if needed.