Corned beef. The name itself might conjure images of St. Patrick's Day feasts, vibrant green decorations, and the comforting aroma of savory, salty meat. At Aktallow, we're all about celebrating delicious cuts of beef, and corned beef is a great way to cook a brisket!
Corned beef isn't a particular cut of beef; it's a process. The "corning" refers to the salt curing process that preserves the meat. "Corns" of salt, roughly the size of kernels of corn, were used in the curing brine, hence the name.
As Irish immigrants began arriving in America, particularly in the 19th century, they found that corned beef, readily available from Jewish butchers in their neighborhoods, was a more affordable option than the traditional Irish bacon they were accustomed to. This accessibility, combined with the fact that it was a hearty and flavorful dish, led to corned beef becoming a popular meal among Irish Americans.
Ingredients:
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3-4 lb beef brisket
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1 gallon water
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1 cup kosher salt (non-iodized)
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1/2 cup brown sugar
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(Prague powder #1) - optional, but helps with color and preservation
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2 tbsp pickling spice (or a mix of peppercorns, coriander seeds, mustard seeds, bay leaves, cloves, and allspice)
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4 cloves garlic, minced
Instructions:
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In a large pot or container (not aluminum), combine the water, kosher salt, brown sugar, pink curing salt (if using), pickling spice, and garlic. Stir until the salt and sugar are dissolved.
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Place the brisket in the brine, ensuring it is completely submerged. You may need to weigh it down with a jar to keep it submerged.
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Cover the container and refrigerate for 7-10 days. The longer it brines, the more flavorful it will be. Change the brine every few days.
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After brining, remove the brisket and rinse it thoroughly under cold water.
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Place the brisket in a large pot and cover it with fresh water. Bring to a boil, then reduce heat to a simmer.
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Simmer the brisket for 3-4 hours, or until it is fork-tender. Check the water level periodically and add more if needed.
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Slice and Serve: Once cooked, remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. Serve with your favorite sides, such as cabbage, potatoes, and carrots.
Lastly, Let me do the math for you because I’m here to help you out, mama,
St. Patty’s Day is Monday, March 17th, 2025 and let’s say you want to eat dinner at 5pm…
Create Bring and Submerge Brisket - March 10, 2025
Change Brine - March 13, 2025
Change Brine - March 15, 2025
Rinse Brisket - March 17, 2025 - lunch time
Begin to Cook - 2:30-3:30 (depending on the size of your brisket)
Rest Brisket - 4:30
Slice Brisket - 4:40
Serve Brisket- 4:50
P.S. in my opinion, go grocery shopping on the 4th or 5th to make sure you have time to run to another store if need be. This recipe isn’t the only thing that is slow around here- a good meal shouldn’t be rushed and that includes those who prepare it.