Corned Beef

Name: Corned Beef
Yield: 6
Ingredients: 4 to 5 lb beef brisket; For the brine:; 2 qt water; 1 cup sea salt; 1/2 cup thm sweetener; 1 cinnamon stick; 1 TBSP mustard seeds; 1 to 2 TBSP black peppercorns; 8 to 10 whole cloves; 1/2 tsp ginger powder (or 1 tsp fresh ginger, minced); 1/2 tsp thyme; 5 cloves garlic (crushed, or 1/2 tsp garlic powder); 2 to 3 bay leaves (crushed); 1 tsp allspice berries (optional); 1 TBSP coriander seeds (optional); 1 tsp juniper berries (optional); For the brisket:; 3 to 4 lb. corned beef brisket; 3 to 4 cloves garlic (minced); 1 tsp black pepper; For the sides:; 1 head cabbage; 2 onions; 2 carrots; 2 TBSP butter (or ghee); 2 cloves garlic; Instructions:; ake the brine by putting the water, salt, sugar, and spices (except beet juice or sauerkraut juice) in a large pot and heating, stirring frequently, until sugar and salt dissolve. Cool liquid, using 2 cups of ice if needed, and place in refrigerator until very cold. It is very important that the brine is cold before it comes in contact with the meat.; For the 3-5 day brining process, you can either place the brisket in a large 2-gallon bag and add the brine, or place the brisket in a large glass container with a lid and add the brine. Either way, you want the brisket to be completely submerged and surrounded with the brine. Add the beet juice or sauerkraut juice (if using) at this point.; Place in the fridge (if you use the plastic bag put it inside another dish in case it leaks) and leave it there for at least 3 days (5 days if possible). Each day, flip it over and move the brine around.

Beef

@wraywrancher

Ingredients

4 to 5 lb beef brisket

1/2 cup thm sweetener

1 TBSP mustard seeds

1 to 2 TBSP black peppercorns

8 to 10 whole cloves

1/2 tsp ginger powder (or 1 tsp fresh ginger, minced)

5 cloves garlic (crushed, or 1/2 tsp garlic powder)

2 to 3 bay leaves (crushed)

1 tsp allspice berries (optional)

1 TBSP coriander seeds (optional)

1 tsp juniper berries (optional)

3 to 4 lb. corned beef brisket

3 to 4 cloves garlic (minced)

2 TBSP butter (or ghee)

ake the brine by putting the water, salt, sugar, and spices (except beet juice or sauerkraut juice) in a large pot and heating, stirring frequently, until sugar and salt dissolve. Cool liquid, using 2 cups of ice if needed, and place in refrigerator until very cold. It is very important that the brine is cold before it comes in contact with the meat.

For the 3-5 day brining process, you can either place the brisket in a large 2-gallon bag and add the brine, or place the brisket in a large glass container with a lid and add the brine. Either way, you want the brisket to be completely submerged and surrounded with the brine. Add the beet juice or sauerkraut juice (if using) at this point.

Place in the fridge (if you use the plastic bag put it inside another dish in case it leaks) and leave it there for at least 3 days (5 days if possible). Each day, flip it over and move the brine around.

After 3-5 days, drain brine, rinse brisket under cool water, and put it in Crock-Pot.

Add garlic, pepper, and enough fresh water to just cover meat. (Do not use the brine ... it will be too salty!)

Turn the Crock-Pot on low and cook for 8 hours.

About 2 hours before beef is done, chop cabbage, onion, garlic, and carrots.

Saute onions, carrots, and garlic in butter or ghee in large skillet until somewhat soft. add to crock pot.

Nutrition Facts

Calories

1,190kcal

59%
Fat

84g

129%
Saturated Fat

31g

155%
Carbohydrates

31g

10%
Fiber

5g

20%
Sugar

12g

24%
Protein

86g

172%
Cholesterol

341mg

113%
Sodium

5,554mg

231%

Percent Daily Values are based on a 2,000 calorie diet.

Corned Beef

Ingredients

For The Brine

For The Brisket

For The Sides

Instructions

Steps

Nutrition Facts

Comments

Corned Beef

Ingredients

For The Brine

For The Brisket

For The Sides

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts