Recipe: Appetizing Brad's homemade corned beef brisket

Brad's homemade corned beef brisket. Ruime keuze in diverse soorten Brisket. Losse stukken vlees of hele pakketten. We leveren hoge kwaliteit vers vlees tegen een scherpe prijs.

Brad's homemade corned beef brisket I prepared this for dinner on superbowl Sunday. And probably proceeded to eat way too much of it. 🤣 #superbowl. Brad guides you through the proc. you can cook it, and that's where you get your, so we're gonna make the corned beef. (upbeat music) So we've got our brisket. You can cook Brad's homemade corned beef brisket using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Brad's homemade corned beef brisket

  1. It's of For the brine.
  2. You need 10 cups of water.
  3. You need 2 tbs of dry mustard.
  4. Prepare 1 cup of kosher salt.
  5. Prepare 3 tbs of pickling spice.
  6. Prepare 1 cup of white sugar.
  7. It's 3 tbs of minced garlic.
  8. You need 1 tsp of + 1/8 tsp Prague powder #1.
  9. Prepare of Other ingredients.
  10. You need 7 lbs of beef brisket.
  11. It's of Pickling spice.
  12. It's 22 oz of dark beer, porter or stout.
  13. You need 1 of lg head green cabbage.
  14. You need 2 lbs of baby carrots.
  15. You need 6 of lg red potatoes.
  16. You need of Horseradish for dipping.

Next, place the brisket in a Dutch oven with enough water to cover. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep brisket covered. Baked or Braised Corned Beef Recipe.

Brad's homemade corned beef brisket instructions

  1. Combine all of the ingredients for the brine in a large soup pot, except for the Prague powder..
  2. Bring brine just to a boil, stirring often. Remove from heat and let return to room temperature. When cooled, add Prague powder and mix well..
  3. During this time, lay brisket out on a cutting board. Trim excess fat off of outside of brisket. You don't have to remove all fat, just the large chunks. Leave a bit. This helps to keep the meat from drying out while cooking..
  4. Place brisket in a non reactive container. Nothing metal. I've used anything from large Tupperware to sanitary food grade buckets. Just whatever you use, make sure the brine covers the meat completely. If needed, use another object to keep the meat submerged in the brine. Brine for 7 days in the refrigerator. Once a day, shake container and check that meat is still submerged..
  5. When meat is cured, or corned in this case, remove from brine. Do not rinse. Reserve 1/2 cup of brine..
  6. In a large roasting pan, add beer and 2 cups water. Add reserved 1/2 cup brine. Lay brisket in pan. Sprinkle pickling spice on top. Cover and bake in oven at 300 degrees F for 4-5 hrs. Flip over half way through cooking..
  7. Cut potatoes in half. Quarter cabbage. Remove core, and cut Quarters in half..
  8. After 4 or 5 hrs your meat should start to get tender. Flip over again. Add carrots, potatoes, and cabbage. Cover again and roast for another 1 1/2-2 hrs..
  9. Remove from oven when potatoes are tender. Plate cabbage and carrots. Lay a piece of brisket on top. Serve potatoes on the side. Add horseradish for dipping. Serve immediately. Enjoy..

Place the meat fat side up in a covered pan in a slow oven with a little liquid. Instead of water, you may use apple juice, hard cider, or dark beer such as porter or brown ale. Place the corned beef in a large stockpot or dutch oven. Place brisket, fat side up, in prepared pan. In a small bowl, stir together brown sugar and Dijon until smooth.

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