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Another way to do Corned Beef.

Posted By: Joe Ames
Date: Sunday, June 3, 2001 at 11:44 a.m.


4 c water
1 c Morton Tender Quick
2 T pickling spices
5 cloves garlic, crushed
1 (4 lb) brisket, preferably the flat cut, trimmed

Trim brisket and poke holes with a 2-pronged fork all the way through, over the whole brisket. Stir Tender Quick into the water until completely dissolved. Pour the brine into a large plastic container with lid
(rectangular works great - like a tupperware container). You want it big enough to hold the brisket in a single layer. Add the pickling spices and crushed garlic. Place the brisket in the brine. Add one or two cups more water if the brisket isn't covered. Put small saucers on top of the brisket to keep it submerged. Cover the container with the tight-fitting lid and refrigerate 24 hours. Flip the brisket; replace the saucers and lid. Then continue brining 24-48 more hours.



2 T brown sugar, packed
1 tsp dry mustard
1/2 tsp freshly ground pepper
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/8 tsp cayenne pepper


1/4 c brown sugar, packed
2 tsp soy sauce
1 T. Dijon mustard
1/2 tsp cayenne pepper
1/2 tsp dry mustard
1/2 tsp ground ginger

Preheat oven to 350. Before braising, rinse the corned beef under cold water to wash off curing salts. Pat dry with paper towels. Place beef in large roasting pan. Combine all the rub ingredients and massage over both sides of the brisket - really work it into the meat. Pour 2 cups cold water into the pan (don't pour it over beef or the rub will wash off). Cover tightly with foil and braise in oven 1 hour.

After 1 hour; remove brisket from the pan and discard liquid. Return the meat to the pan, add 2 cups fresh water, and cover. Braise another hour. After second hour, drain and replace water again. Cover and braise a third hour. In a small bowl, whisk together the glaze ingredients. Remove the beef from the oven; raise the heat to 450. Pour off liquid; brush on glaze. Return the beef to the oven, uncovered, and cook 15 minutes. Let rest 10 minutes.


Messages In This Thread

Another way to do Corned Beef.
Joe Ames -- Sunday, June 3, 2001 at 11:44 a.m.
Re: Another way to do Corned Beef.
Phil Mobley -- Thursday, July 26, 2001 at 7:35 p.m.
Keeping it...
Joe Ames -- Saturday, July 28, 2001 at 6:33 a.m.
Re: Another way to do Corned Beef.
Yeo Cheng Chin -- Friday, October 17, 2003 at 9:04 p.m.

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