The beef brisket is a cut of beef that is found just above the front legs of the cow. It is famous for making all-time favorite dishes, including corned beef and other delectable dishes such as pastrami, roast and barbecued beef. This part of the cattle is commonly used in slow cooking, yet it takes a longer time to cook because it is a rather tender part.
One of the many ways you can cook your beef brisket is through brining it. When you want to be kitchen savvy, it is a must for you to learn how to brine beef brisket as this dish can be helpful in your home cooking. Here is a recipe you can follow when attempting to brine your beef brisket into perfection.
Gather all the ingredients and utensils needed for the creation of the brined beef brisket. You will need 10 pounds of the thinnest possible cut of beef brisket as the main ingredient. Prepare the rest of the ingredients, such as 2 quarts of water, 2 cups of salt, 1/2 cup of sugar, 2 teaspoons of coriander seeds, black peppercorns and dili seeds, five bay leaves and curing agents. As for the utensils, you will only need a wooden pail or stone crock with a cover and a hard object that can hold the beef soaked in brine.
Boil water and add other ingredients to it. Pour water into a saucepan and bring it to a boil. Slowly add the herbs and spices, which are the coriander seeds, black peppercorns, dili seeds and bay leaves and the salt, sugar and curing agent of your choice. Be careful and keen in following the directions for the curing agent you choose.
Place the beef brisket onto the wooden pail or stone crock. With the help of the heavier object, drop the brisket slowly in the pail or crock then pour the liquid mixture over them and cover the container. Place this inside the refrigerator and leave it there for at least 12 to 15 days if you used briskets that are less than 3 inches. If you have thicker briskets, curing them inside the refrigerator may take up to 20 days. This time is necessary for the beef briskets to be cured.
There are ways to determine if the curing process is done, even by simply looking at the color of the brisket. After the 12th day, take the wooden pail or stone crock out of the refrigerator and check if it has turned to a brighter pink color. The color has to be brighter than the uncooked and uncured beef brisket. Try to cut through the slab and when you see these colors, you can be sure that the process was done successfully. If it does not appear like this yet, place the brisket back in the pail or crock and return it to the refrigerator and wait for a few more days.
Rinse the slab thoroughly. Take a few pieces of the brisket out of the refrigerator when you are ready to cook and rinse it well. You may bake, broil or boil them into perfection or smoke them to create your very own pastrami.
Corned beef is more delicious when homemade as it gives you the opportunity to learn how to brine beef brisket. You may also serve this with cabbage and potatoes for a more hearty and appetizing meal.