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Anyone else have their briskets corning for St. Patrick's day? There's still time.
Corned Beef
4-6lb brisket
5 Tbs Tender Quick
2 Tbs brown sugar
1Tbs pepper
1 tsp paprika
1 tsp ground bay leaves
1 tsp allspice
3 cloves chopped garlic
Mix all and rub into brisket. Place in plastic bag and let it sit in the fridge for 5 days per inch of meat. To cook, sprinkle with 2 TBs pickling spice, add water to cover, simmer on low til tender. (you can add red pepper flakes or whole dried red chilis)
I usually have to make this several times during the year, these are great on the smoker too (pastrami).
Corned Beef
4-6lb brisket
5 Tbs Tender Quick
2 Tbs brown sugar
1Tbs pepper
1 tsp paprika
1 tsp ground bay leaves
1 tsp allspice
3 cloves chopped garlic
Mix all and rub into brisket. Place in plastic bag and let it sit in the fridge for 5 days per inch of meat. To cook, sprinkle with 2 TBs pickling spice, add water to cover, simmer on low til tender. (you can add red pepper flakes or whole dried red chilis)
I usually have to make this several times during the year, these are great on the smoker too (pastrami).