ST. PATRICK’S DAY FEAST PART 1 | TURNING BEEF BRISKET INTO CORNED BEEF | ALL AMERICAN COOKING

Don’t buy the store bought corned beef ever again! Now you can pickle your own beef brisket at home thanks to this simple and delicious recipe!

Making corned beef is as simple as this! Make a brine. Pour the brine over the beef brisket flat in a large ziploc bag. Let it sit in the fridge for at least 10 days (I prefer 2 weeks) and voila! Homemade corned beef.

This is part one of my St. Patrick’s Day Feast. Subscribe to this channel to be notified when parts 2, 3, & 4 come out so you can learn two ways to cook the corned beef, smoked cabbage, braised vegetables, a killer Reuben egg roll appetizer with homemade thousand island dressing, and Baileys Irish Cream Cake!

The recipe is in the video, so be sure to watch so you too can eat better corned beef that you pickled yourself! Don’t eat boring food!

As requested, here is the recipe!

2 quarts (1.893 liters) water
1 cup (241 grams) kosher salt
1/2 cup (110 grams) light brown sugar
2 tbsps (28.3 grams) saltpeter
1 cinnamon stick, broken into pieces
1 tsp (3 grams) mustard seeds
1 tsp (2 grams) black peppercorns
1 tsp (2 grams) whole cloves
1 tsp (2 grams) whole allspice berries
2 tsp (6 grams) juniper berries
2 bay leaves, crumbled
1 tsp (3.5 grams) crystallized ginger
2 lbs (907 grams) ice

In a large pot over medium heat, combine all ingredients accept ice and stir until salt and sugar dissolve. Remove from heat and add ice. Stir until ice melts and mixture is cooled.
Place beef brisket (4-5lbs or 1.8-2.3kg) into a jumbo sized (2-1/2 gallon) ziplock bag. Pour cooled brine into bag and seal bag squeezing out as much excess air as possible. Place bag into a shallow pan or on a large plate and store in the fridge a minimum of 10 days, turning and mixing up the liquid with your hands once every 18-24 hours.

#stpatricksday #cornedbeef #recipe

[mikecoughlin]

Finally! I’ve looked at 7 videos and 12 recipes
And they all started with store bought corned beef packages. I have two flats brining right now. One for corned beef and one for pastrami. Can’t wait to see how you cook it.

[foreverescue]

I remember my dad making tons of corned beef and I distinctly remember the smell of garlic. However it was made in 55 gallon drums and the place he worked for supplied a lot of other meat places because it takes so long to make. It was marketed under Crown corned beef, but sold to another place named Crawford Sausage and they sent it to the grocery stores as Daisy brand corned beef. Occasionally I still see the brand.

[karilynn]

Amazing food indeed. Going to do this. Thank you.

[MetroEastFarms]

When brining for about 6 or 7 days when I pulled it out, the brine (was in a turkey bag also in a big pan.

Pulled out and has a gel, jelly, or snot. passed the smell test (3 adult sniffed) rinced really good. I can see the tendon or fats but every video I'm watching and nobody has mentioned. anythings but could really use the information

[n-o-sent]

Are you the dude from the mail room in Elf?!?

[primax]

I dont have a singular whole cut of brisket, but I have multiple cuts of brisket that weigh the same. is using multiple cuts fine or does it have to be a single piece of brisket?

[billhodges]

Can you give me the brand name of the Saltpeter? I am having a hard time finding some that is food grade. Everything on Amazon is for killing stumps. Thanks

[jackiesnell]

Can I leave the Saltpeter out of this recipe? Will it turn out as good except for color? thanks

[rwh-frzs]

Can you corn the remainder brisket as well?

[Damselfly]

My Briskets are frozen, what do i need to do....and why no pink curing salt?

[martinburke]

One of the most authentic ways to do corned beef is to prick the meat and salt it with corns of sea salt hence corned beef, then soak the brisket in brine for a fortnight the brine penetrates the beef the corns of salt melt inside the beef and break down the connective tissue

[mattwright]

So basically you did an exact copy of Alton Browns recipe