St. Pattie's Day.... A week Late

This will be my first official post since I've really put this blog off for a long time. For a couple of years now I've been wanting to make my own Corned Beef Brisket. Even bought the spices pack from the The Spice House that's been sitting in a drawer for the past year. Well, this year... this is the the year that I decided to make my own Corned Beef Brisket. Grabbed my 5 gallon bucket following the recipe I have in my Charcuterie book.

5 lbs Beef Brisket
2 cups Pickling Salt
5 tsp Pink Salt
1/2 cup Sugar
3 cloves of Garlic
5 tbsp of pickling spice
1 gallon of water

Combine all the ingredients in a pot and heat until the salt and sugar dissolve. Remove from heat and allow to cool until room temperature. Add the brisket and weight down. I have a brick that I use just for this occasion.



Refrigerate for 3 to 5 days. I had mine in the frig for 3 days but wished it was in there for another day or 2. Pulled it out of the the brine and rinsed off.



Cutting in half, thought it looked really good. Then I pulled out my favorite Corned Beef recipe to cook.

1 corned beef brisket, about 4 pounds
4 cups apple juice
1 cup brown sugar
1 tablespoon prepared mustard
6 to 8 small to medium red potatoes, cut in half or quarters
2 to 3 medium carrots, pared and cut into chunks
1 large onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
2 tbsp of pickling spice (optional)

Combine everything into a large pot and cook for about 4 hours until tender.



The finish Meal and it was a hit.