Home-Made Corned Beef // Cross Legacy

 

Ingredients
  

Brine

  • 3 quarts water
  • ¾ cup sea salt
  • ½ cup brown sugar
  • 1 beet, medium peeled and slices for color (optional)
  • 1 teaspoon black peppercorns
  • 1 T mustard seeds
  • 1 T coriander seeds
  • 1 teaspoon red pepper flakes
  • 5 cloves garlic smashed
  • 3 bay leaves

Rub

  • 1 teaspoon cracked black pepper
  • 1 T ground coriander
  • 2 teaspoon mustard seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon crushed red pepper flakes (optional)
  • 1-2 bay leaves crushed

Cooking

  • 2 cups beef broth

Instructions
 

Brine

  • Place brisket in a large glass container, food-safe bucket, or zip bag.
  • Pour cooled brine over the meat, making sure it is fully submerged.
  • Refrigerate 5–7 days, turning once daily for even curing.
  • When ready to cook, remove brisket and rinse well under cold water.

Rub

  • Pat the rinsed brisket dry and coat evenly with the spice mixture before cooking.
  • Cooking
  • Preheat oven to 300°F.
  • Place brisket in a Dutch oven, fat side up.
  • Add 2 cups water or beef broth
  • Cover with lid
  • Cook 3–4 hours, until fork-tender (about 195–205°F internal).
  • Rest 10–15 minutes before slicing against the grain.

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