corned beef brine
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| Serves | 6-8 |
| Prep time | 120 hours |
| Cook time | 8 hours |
| Total time | 128 hours |
| Dietary | Gluten Free, Paleo |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| By author | Adapted from a recipe by Lobels of New York |
Ingredients
- 1 1/2 c. kosher salt
- 1/2 c. coconut sugar
- 3/4 tsp. mustard seed
- 1 tsp. coriander seed
- 1 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. ground ginger
- 1 tsp. allspice
- 10 cloves
- 5 cardamom pods, cracked
- 3 bay leaves, crumbled
- 1 1/2 inch long cinnamon stick, cracked into small pieces
- 7 whole garlic cloves, peeled and smashed
- 4 lbs. beef brisket or venison roast
Note
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I love corned beef for St. Patty's Day, but when I was diagnosed with beef sensitivities, I was sad because I'd miss out of corned beef and corned beef hash! So, I did my research and found recipes from some delis and created my own brine so I could cure a venison roast. You'll love this recipe if you live corned beef!
Directions
| 1. | Put all ingredients into a large pot with 1 quart of water. Bring to a boil over medium heat and stir until the salt & sugar is dissolved. | |
| 2. | Remove from heat and let the mixture sit for 5-10 minutes. | |
| 3. | Add 2 quarts of cold water and a few handfuls of ice. | |
| 4. | When the water reaches room temperature, put the meat in the brine, cover and refrigerate for 5 days; stir and turn the meat 1-2 times per day. | |
| 5. | After 5 days of brining, remove the meat and drain the brine through a sieve to save the spices. If you like your meat salty, skip Step 6 and move onto 7. | |
| 6. | Rinse the meat in cool water thoroughly to remove some of the excess salt. Fill pot up with cool water and let sit for 20 minutes. | |
| 7. | To cook your meat: place meat in a crockpot with the spices, a chopped onion, some chopped carrots and a quartered cabbage (I weigh the meat down with the cabbage). Cover the meat with water; cook for about 8 hours on low. | |
| 8. | Shred meat and serve with the veggies and a side of spicy mustard! |
