How Do You Make Corned Beef Brisket

Surely, quite a few people are pondering, "how do you make corned beef brisket?" Corned beef brisket is a great pick as a main course. With the correct braising liquid, you will have an absolutely delectable corned beef brisket. Besides being served as a main course, this brisket also can make great sandwiches.

To make corned beef brisket, you will need:

• a 3-4 lbs. brisket
• 2 garlic cloves, peeled and cut into thirds
• 4 cups water
• 1/2 cup kosher salt
• 1/4 cup white vinegar
• 2 tbsp. sugar
• 1-2 bay leaves
• 1 tsp. peppercorns
• 1/2 tsp. mustard seeds
• pinch ground cloves
• 2 bottles stout beer
• 1/4 tsp. whole allspice
• 1/8 tsp. whole cloves
• 2 garlic cloves, sliced

1. Make the brine. This brine mixture is what will give the corned beef brisket its distinct taste. To make the brine, you will need to combine the water, kosher salt, vinegar, sugar, bay leaves, 1/2 tsp. peppercorns, 1/4 tsp. mustard seeds, and pinch of ground cloves in a pot. Bring this mixture to a boil and set it to the side to cool.
2. Marinade the brisket in the brine. You will need a large resealable bag to do this. A slow cooking or roasting bag is great for this step. Place the brisket the brine and the two sliced garlic cloves into the large bag. Try to be sure that all of the meat is equally covered by the brine liquid. This will insure that your corned beef brisket comes out just right. Press out as much air as you can and seal tightly. Place this into a large pan. You will need to allow it to sit in your refrigerator for one week. You should turn it every couple of days.
3. Prepare corned beef brisket. Take your brisket out of the brine and throw the brine out. You will then need to rinse the meat off pretty well. Once the brine is cleaned off, take the brisket and place it in a large pot or dutch oven. Pour enough beer over the brisket so that it is 3/4 ways covered. Next add in the remaining peppercorns, and mustard seed. Also add in the allspice, cloves, and remaining garlic.
4. Cook the brisket. Bring the brisket to a low boil. Any foam that may appear on top should be skimmed off. Then reduce the heat to a low simmer. Cover tightly and allow it to cook for two hours. Turn the brisket halfway through cooking.
5. Cut your brisket. In order to serve your brisket it must be cut correctly. Before cutting the meat allow it to rest for at least fifteen minutes. This will keep the meat juicy. After resting it should be cut thinly across the grain.