Ingredients and Weight:
- 8 pounds beef brisket (1)
- 1 cup kosher salt
- 1 cup light brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon juniper berries
- 6 bay leaves
- 12 cloves garlic
- 1 onion, thinly sliced
- 12 cups water
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the salt, brown sugar, peppercorns, juniper berries, bay leaves, garlic, and sliced onion.
- Place the brisket in a large Dutch oven or roasting pan.
- Pour the brine mixture over the brisket, ensuring it is completely submerged.
- Cover and refrigerate for at least 5 days, or up to 10 days.
- Remove the brisket from the brine and rinse thoroughly with cold water.
- Pat dry and place back in the roasting pan.
- Add the water to the pan and bring to a boil.
- Reduce heat to low, cover, and simmer for 4-6 hours, or until the brisket is tender.
- Remove the brisket from the pan and let rest for 30 minutes before slicing and serving.
Nutritional Information:
- Serving size: 4 ounces
- Calories: 300
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 5 grams
Dish Characteristics:
- Tender and flavorful brisket
- Traditional kosher-style recipe with American adaptations
- Perfect for special occasions or larger gatherings
User Comments:
- "This corned beef is falling-off-the-bone tender and so delicious."
- "I love the earthy flavors from the spices and seasonings."
- "This is the best corned beef I've ever had."
- "It's a bit time-consuming, but worth every second for the incredible flavor."
- "I serve it with boiled potatoes and cabbage for a classic Irish-American feast."
Special Precautions and Tips:
- Use a high-quality brisket for best results.
- Do not over-salt the brisket before brining.
- Allow the brisket to rest before slicing to ensure it retains its moisture.
- If the brisket is not tender after 6 hours of cooking, continue cooking it in increments of 30 minutes until desired tenderness is achieved.
