Corned beef
Brian Lagerstrom · ♥ 11.7K likes · 476.4K views · 14 min video
Read about brisket in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 175 g salt
- 50 g sugar
- 15 g pink salt
- 10 g black peppercorn
- 5–6 whole bay leaves
Measure the salt, sugar, pink salt, black peppercorn, bay leaves, whole cloves, mustard seeds and smashed garlic into a four quart pot.
- 4–5 whole whole cloves
- 10 g mustard seeds
- 4 cloves garlics
- 1000 g cold water
Top with the cold water and bring to a simmer, then kill the heat and let the spices infuse 15 to 20 minutes.
- 8–10 lb beef brisket
Trim the brisket to about a quarter inch fat cap, check the other side for silver skin and cut it in half.
- 1000 g ice
Stir the ice into the infused brine to cool it and bring it to the right salinity.
Pour the brine into a deep four to six quart container, load in the beef, top with a plate to keep it submerged and cure in the fridge for 10 days.
Drain the beef on a wire rack and rinse off excess saltiness and any stuck seeds or bay leaves.
Put one half in a Dutch oven and the other in a slow cooker and top both with enough water to cover.
Bring the Dutch oven to a simmer on the stove, cover and cook in a 250F oven about five hours; the slow cooker gets five hours too.
It is done when it just about shreds with a fork but the fibres still barely hold together; the slow cooker ran at about 200F and the Dutch oven at 206 to 208F, and the gentler slow cooker result was preferred.
Rest and cool slightly in its own cooking liquid about an hour, then slice half inch to one inch thick.