Quote:
Originally Posted by smellysockalarmclock
Looks great! Did you dry cure, brine and what did you use?
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In the 1st pic, you can see the brine. It's that Alton guy's recipe, and it's quite tasty:
Corned Beef by Alton
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tblsp salt petre
1 cinnamon stick (chop into small pieces)
1 tsp mustard seeds
1 tsp black peppercorns
8 whole cloves
1 tblsp allspice
2 bay leaves
1/2 tsp ground ginger
(add 12 juniper berries if desired)
Bring to a simmer. Add 1 quart of ice. Cool.
Place brisket and juice in a 2 quart size ziploc bag,
and place in the fridge. Flip every 2 days for 10-14 days.
Cooking corned beef: rinse, in a large pot:
1 small onion cut into large chunks
1 large carrot cut into 1 in chunks
1 stalk celery chopped
Cabbage added after 15 minutes cooking. Add amount as desired.
Lay brisket on top of veggies. add enough water to cover
brisket by 1 inch. Place on high heat and bring to a boil.
When it begins to boil, drop heat to low, put on lid and cook
for 2 1/2 to 3 hours.
Cool & slice thin.
