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| Level: |
Intermediate |
| Total: |
5 days 5 hr 35 min |
| Active: |
20 min |
| Yield: |
4 to 6 servings |
| Level: |
Intermediate |
| Total: |
5 days 5 hr 35 min |
| Active: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 cup kosher salt
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons curing salt
- 1 teaspoon ground ginger
- 1 teaspoon mustard seeds
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3 bay leaves
- 1 trimmed brisket
- 18 ounces light to medium beer
- 16 ounces Scotch whisky
- 1 teaspoon coffee
- 1/2 teaspoon ground black pepper
Instructions
- For the brine: Bring 2 quarts water in a large stock pot to a simmer for 15 to 20 minutes; add the kosher salt, brown sugar, cinnamon, curing salt, ginger, mustard seeds, pepper, allspice, cloves and bay leaves. Remove from the heat, then add 6 cups ice and let fully cool. Pour over the trimmed brisket until fully submerged. Place in refrigerator for 5 to 7 days.
- For the brined brisket: Remove the brisket from the brine and rinse thoroughly. In a large stockpot, place the brisket along with the beer, Scotch whisky, coffee and black pepper. Cover with water. Simmer on low heat for approximately 4 hours, adding water as needed to keep the brisket covered.
- Use in a Reuben, corned beef and cabbage dinner, etc.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1149 |
| Total Fat |
67 g |
| Saturated Fat |
27 g |
| Carbohydrates |
30 g |
| Dietary Fiber |
2 g |
| Sugar |
24 g |
| Protein |
54 g |
| Cholesterol |
284 mg |
| Sodium |
1144 mg |
| Serving Size |
1 of 6 servings |
| Calories |
1149 |
| Total Fat |
67 g |
| Saturated Fat |
27 g |
| Carbohydrates |
30 g |
| Dietary Fiber |
2 g |
| Sugar |
24 g |
| Protein |
54 g |
| Cholesterol |
284 mg |
| Sodium |
1144 mg |
