Corned Beef Brisket From Scratch – a delicious recipe with Water, Kosher salt, pickling spice, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Brine. For every 5 lbs of beef brisket, whisk together the above brine mixture. I usually cut the brisket in half (5-7#) to fit into gallon size zip lock baggies. Distribute brine evenly. Store in the fridge for 3 weeks, turning over every 2-3 days. Rinse in cold water when finished. Simmer with water covering 2 inches above until fork tender, about 3- 4 hours
2
The last hour add your choice of veggies, the longest going in first,. New potatoes, carrots, turnips, parsnips, boiling onions, leeks, cabbage wedges
3
Slice meat against the grain . Serve in shallow soup bowls with assorted veggies and some of the pot liquor. Pass sourcream/horseradish sauce and sourcream/mustard sauce
11
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 8 cups Water, 1 cup Kosher salt, 1/2 Jar pickling spice, 10 Cloves garlic.
Yes, Corned Beef Brisket From Scratch falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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