Brine For Corning Beef
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
680 g
Kosher Salt450 g
Dark Brown Sugar1 tsp
Mustard Seed1 sprig
Thyme1 tbsp
Baking Soda2270 g
Beef Brisket5 cloves
GarlicDirections:
1
Bring first 9 ingredients up to the peppercorns to a boil and boil hard for 5 minutes
2
Leave the brine to cool
3
Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water
4
Rinse well and leave to drain dry
5
To test the saltiness of the brine put egg, in shell in the cooled brine
6
If it doesn't float, add enough salt until it does
7
To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes
8
Remove the meat from water and place in crock or bucket
9
Pour the cooled brine over the brisket
10
Add garlic to the brine
11
Place a plate on top of the brisket to submerge
12
Place a lid or plastic wrap over container
13
Store in a refrigerator or dry place, at a temperature below 60 degrees
14
Salting time depends on the thickness of the meat
15
Allow 3 to 10 days for salting time for brisket
16
When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat
17
It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities
18
Naturally the crock or bucket will need a complete cleaning
19
This should be done before mold appears