Lunch: Corned Beef

Recipe by Cathal Armstrong & David Hagedorn The beef has to be started 17 days before you want to eat it. Once it's cooked, you can store it refrigerated in its cooking liquid for up to 3 days and reheat it by simmering it in water until it's warm all th

Ingredients

2 quarts water
3/4 cup kosher salt
1 tablespoon pink curing salt, such as sel rose or Insta Cure #1*
1/2 cup light brown sugar
3 tablespoons prepared pickling spice
2 quarts ice water
1 (5-pound) beef brisket, with the deckle intact

Instructions

Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Add the ice water. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.

Add a review for Corned Beef