Trim the beef brisket: For corned beef remove the fat cap and separate the flat from the point muscles. Remove the layer of fat between the muscles. If you are trimming the brisket to make pastrami leave 1/8 inch of fat as it helps in the smoking process. But you still want to separate the two muscles.
Mix up all the ingredients besides the beef. Mix until everything is dissolved. Put the beef in and be sure it is kept an inch below the surface of the brining solution. Let it all set in the fridge for 5 to 10 days. At this point if your are making Pastrami stop using this recipe and go to the pastrami recipe.
Rinse the meat under cold water. Place in a pot cover the meat with water at least an inch over the meat. Slowly bring to a simmer on medium low. After 30 minutes of simmering, pour the water out. Fill the pot with water and the meat again; bring to a simmer for 3 hours (the meat should come to 190 and be fork tender).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (798g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 263 (39%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 246.1mg||76 %|
|Sodium 11320mg||390 %|
|Potassium 1343.4mg||35 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 14.9g|
|Protein 82.5g||118 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 674
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!