Notes
Yes, we’re talking about “corning” the beef yourself: a brine process. It’s not some crazy pink meat with sodium nitrite. We’re adding a few spices that we consider to be regular pantry spices. The best thing about this recipe is you know EXACTLY what is in it.
There are several cuts of beef brisket. The entire brisket that has both the point (the thicker fattier end) and the flat cut, while it’s flat and probably the one most used in pre-packed ones, is leaner. I like to buy the full brisket with both the flat and the point and cut it into 2-3 sections to use for different recipes including this one. I also like cooking low and slow anytime I cook brisket, whether it's corned beef or brisket on the smoker or in a slow cooker. It's going to cook about an hour per lb at 300 degrees. You can cook it faster at 350 and slower at 275. If the brisket is thicker it will also cook slower than if it is thin and leaner.
Ingredients
For Brining
- 5-6 lb Beef Brisket
- 3 Tbsp Sauce Goddess Super Chunk Steakhouse seasoning
- 3 Tbsp Sauce Goddess Sweet Heat seasoning
- 5 Bay leaves
- 2 Tbsp Black peppercorns
- ¼ cup kosher salt
- ¼ cup brown sugar
- Optional spices if you have them, use one or all of them. The blend listed above is a good basic blend these additional spices are also close to pickling spices.
- 1 Tbsp Allspice berries (or ground)
- 1 Tbsp Coriander (or 2 tsp ground)
- 1 tsp Mustard Seeds (or 1/2 tsp ground)
- 1 tsp Whole Cloves (or 1/2 ground))
For Cooking
- 2 tsp Super Chunk
- 2 Bay Leaves
- 1 cup beef stock (unsalted or sodium)
- 1 cup beer (Guinness is a nice choice for St Patty’s)
- Potatoes, carrots, onion as you wish
- 1 head of cabbage sliced
Instructions
The “corning” of the Beef
- Place ALL ingredients into a large pot with 1/2 gallon of water.
- Bring to a boil.
- Turn off.
- Let cool 30 minutes. Stirring will help it cool down.
- Add 4 cups of ice. Stir to cool completely.
- Place brisket into a container that will fit in your fridge and seal tightly.
- Add cool brine. Make sure it covers the brisket.
- Place in fridge.
- Brine for 2-7 days.
The Cook
- Rinse all the brine off the corned beef.
- Sprinkle 1 tsp Super Chunk Steakhouse.
- Heat a roasting pan (with a lid) with olive oil.
- Brown the beef on all sides.
- Add beef stock and beer.
- Cover and roast for 3 hours (at 300).
- Check with a fork to see if it's approaching pull-apart tender. The fork should slide in fairly easily but not loosen the meat.
- Add carrots, onion and potatoes.
- Sprinkle 1/2 tsp Super Chunk Steakhouse.
- Roast for 1 hour.
- Check the roast and potatoes for doneness with a fork to see if it’s tender. At this point, a fork inserted should start to pull the meat apart from itself. (AKA fork tender)
- Add cabbage.
- Add 1/2 tsp of Super Chunk Steakhouse yes again. This is the salt and pepper.
- Cook uncovered for 30 minutes until cabbage is tender.
- Serve with a smile and enjoy!
