You’ll want to brine the brisket for 10 days – 2 weeks before you cook it. Making corned beef brisket from scratch is delicious when you start with grass-fed beef.
Author: Snug Valley Farm
Recipe for: GRASS-FED BEEF
Cut of Meat: Brisket
- One 4 lb. brisket of beef
- ¼ cup large-grained kosher salt
- 1 tsp. freshly ground pepper
- 2 tsp. ground ginger
- ½ tsp. ground cloves
- 2 bay leaves, crumbled
- 1 Tbs. brown sugar
- ⅛ tsp. nutmeg
- ⅛ tsp. paprika
- 3 cloves garlic, minced
- 1 Tbs. saltpeter (optional, can be found in pharmacies)
- ½ cup warm water
- Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.
- Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)
- Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
- Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times. Cover with cold water again, bring to a boil and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin and place on a platter. Serve with mustard or horseradish.