Recipe courtesy of The Burns Pub & Restaurant
Corned Beef
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1149
- Total Fat
- 67
- Saturated Fat
- 27
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 24
- Protein
- 54
- Cholesterol
- 284
- Sodium
- 1144
- Total: 5 days 5 hr 35 min (includes brining time)
- Active: 20 min
Ingredients
Brine:
1 cup kosher salt
1 cup brown sugar
2 tablespoons ground cinnamon
2 tablespoons curing salt
1 teaspoon ground ginger
1 teaspoon mustard seeds
1 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 bay leaves
1 trimmed brisket
Brined Brisket:
18 ounces light to medium beer
16 ounces Scotch whisky
1 teaspoon coffee
1/2 teaspoon ground black pepper
Directions
- For the brine: Bring 2 quarts water in a large stock pot to a simmer for 15 to 20 minutes; add the kosher salt, brown sugar, cinnamon, curing salt, ginger, mustard seeds, pepper, allspice, cloves and bay leaves. Remove from the heat, then add 6 cups ice and let fully cool. Pour over the trimmed brisket until fully submerged. Place in refrigerator for 5 to 7 days.
- For the brined brisket: Remove the brisket from the brine and rinse thoroughly. In a large stockpot, place the brisket along with the beer, Scotch whisky, coffee and black pepper. Cover with water. Simmer on low heat for approximately 4 hours, adding water as needed to keep the brisket covered.
- Use in a Reuben, corned beef and cabbage dinner, etc.