Learn how to Brine your own beef brisket to bring a new dimension to your sandwiches, soups and stews.
Corned Beef Brine Recipe
You may purchase corned beef already brined (or salted) in supermarkets.
I prefer to make my own for a more flavourful and nitrate free corned beef.
5 lb cut beef brisket
3-quart (3 L) water
1 cup coconut palm sugar
1 cup coarse sea salt
2 Tbsp (30 mL) mustard seeds
2 Tbsp (30 mL) whole cloves
¼ cup (60 mL) whole allspice berries
¼ cup (60 mL) mixed peppercorns
2 Bay leaves
1 cinnamon stick
1 cup red wine vinegar
1. In a 4-quart (4L) pot, put in the water, sugar, salt, mustard seeds, cloves, allspice berries,
peppercorns, bay leaves, cinnamon stick and bring to a boil.
2. Once the sugar and salt dissolves, remove from the heat and let the liquid cool completely
(this can also be done by pouring the liquid into a large bowl and making an ice bath.)
3. Add the vinegar and stir. Place the briskets into 2 gallon food safe plastic bags. Carefully
pour the brine into the bags and seal.
4. Lay the bags flat on a baking sheet or pan and place in the refrigerator for 5-7 days. Turn the bags over on the opposite side each day to make sure all sides of the beef is submerged.
5. Once ready to cook, discard the brine, spices and run the beef under cool water to remove the excess salt.