Okees Healthy Gray Corned Beef Brisket From Scratch Recipes

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CORNED BEEF BRISKET - FROM SCRATCH



Corned Beef Brisket - from Scratch image

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

Provided by EdsGirlAngie

Categories     Meat

Time P7DT4h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (8 -10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 pinch ground cloves
water, to come up 3/4 to side of brisket
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced

Steps:

  • Combine all of the brine ingredients and bring to a boil, then cool.
  • In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
  • Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
  • After the 6 to 7 days, remove brisket from the brine and discard the brine.
  • Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
  • Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
  • Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

O'KEE'S HEALTHY GRAY CORNED BEEF BRISKET FROM SCRATCH



O'Kee's Healthy Gray Corned Beef Brisket from Scratch image

Plan 2 weeks for prep! 'Gray Corned Beef' omits the meat pinking saltpeter, which isn't the traditional preparation method anyway; this version will taste 'beefier.' The result is far less salty than commercially-prepared corned beef, and you can have fun creating your own pickling spices to create a complex flavor. While the color might not appeal to you, having corned beef without nitrates will. Serve with oatmeal Irish soda bread and stone-ground mustard.

Provided by Dana Kee

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time P7DT4h15m

Yield 18

Number Of Ingredients 21

8 cups water
1 ¼ cups kosher salt
2 tablespoons white sugar
1 cinnamon stick, broken into pieces
12 whole juniper berries
8 whole cloves
8 whole allspice berries
1 teaspoon mustard seeds
1 teaspoon black peppercorns
½ teaspoon ground ginger
2 bay leaves, crumbled
1 (6 pound) beef brisket, or larger, as desired
water to cover
1 teaspoon sea salt
2 pounds celery root (celeriac), peeled and cut into cubes
2 pounds red potatoes, cut into cubes
1 pound rutabagas, peeled and cut into cubes
4 carrots - peeled, halved lengthwise, and cut into 1/2-inch strips
4 parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips
2 onions, sliced
1 head cabbage, cut into eighths

Steps:

  • Bring 8 cups water to a boil in a pot. Stir salt and sugar into boiling water until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves.
  • Let brine cool to room temperature, at least 1 hour.
  • Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket. Place something atop the brisket to weigh it down and keep it submerged in liquid. Cover dish tightly with plastic wrap.
  • Brine brisket in refrigerator, checking brine level every day, for 7 to 10 days.
  • Remove brisket from brine and rinse under cool running water. Discard brine.
  • Place brisket in a large slow cooker crock; add enough cool water to cover brisket by several inches and season with sea salt.
  • Cook on High for 2 hours; add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cooking on Low until the vegetables are softened and the brisket is hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Remove brisket to a cutting board and cover tightly with aluminum foil.
  • Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
  • Slice corned beef into thin slices and serve with the vegetables.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 28.9 g, Cholesterol 61.5 mg, Fat 13.6 g, Fiber 6.8 g, Protein 21.3 g, SaturatedFat 5.1 g, Sodium 6559.2 mg, Sugar 9 g

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