Sunday, March 15, 2009

St. Patrick's Day - Step 1

Corning the Beef (a stronger adaptation of Alton Brown's brine)
1 cup kosher salt
2 tbsp saltpetre
1 cinnamon stick
1 tsp yellow mustard seeds
1 tsp brown mustard seeds
1 tsp black pepper corns
8 cloves
13 allspice berries
4 bay leaves
1 tsp coriander seeds
1/2 tsp ground ginger
1/4 tsp ground mace
1/2 cup brown sugar
8 cups of water
3 handfuls of ice
4-5 lbs of brisket

1. Bring all ingredients to a boil.
2. Simmer for 20 minutes.
3. Cool brine then add ice.
4. Add the brisket to the pot or place brisket in a plastic bag and pour in brine.
5. Make sure the brisket is fully submerged and turn at least once a day for 1-2 weeks.

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