igh heat. Carefully add beef brisket and brown the meat on
>brine cool to room temperature, at least 1 hour.
Place brisket
owl. Triple or quadruple the recipe and keep the rest in
o 350 dg. and place brisket fat side up in baking
minutes. Leave the brine to cool.
Clean a
Combine all of the brine ingredients and bring to a
Combine all brine ingredients EXCEPT ice water in
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
e spice mixture on the brisket on all sides. If you
ound black pepper.
Dust brisket generously with flour. Place a
ub all sides of the brisket. Cover tightly with plastic wrap
dges of pan. Pat brisket dry with paper towels.
efore baking, please follow this recipe recommendations recipe#361142.
NOTE: *If
ip lock bag, add the brisket and let marinate overnight in
xtreme excess fat from the brisket. Not too much though, fat
les all over brisket. Rub entire surface of brisket with 1
Take the brisket and pierce it with a
Trim brisket leaving 1/2\" layer of
Rub on washed and dried brisket. Let marinade in a well
ours in refrigerator, in blended BRINE ingredients: 4 cups cold water