Corned Beef Brisket

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The recipe does not include saltpeter, which is used as a preservative but also gives corned beef that distinctive purplish-red color.

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Brining : 168 h Preparation : 25 min Cooking : 2 h 15 min Standing : 15 min
170 calories/serving

Ingredients

2.1 lbs blade pot roast
2 cloves garlic, peeled and cut in thirds
4 cups water 1.2 quart
1/2 cup salt
1/4 cup white vinegar 2.2 fl.oz
2 tbsp sugar 0.9 oz
2 bay leaf 0.1 oz
1 tsp peppercorns 0.1 oz
1/2 tsp mustard seeds 0.1 oz
cloves, ground, small pinch
1 1/2 cup beer, stout 12.8 fl.oz
1/4 tsp allspice powder 0.1 oz
2 cloves 0.1 oz
2 cloves garlic, sliced

Before you start

You can also braise the meat in the oven while the vegetables cook, instead of on the stove top. Just make sure the cover has a tight seal.

Method

  1. Combine water, salt, white vinegar, sugar, bay leaves, half of peppercorns, half of mustard seeds, and a small pinch of ground cloves in a pot. Bring to a boil, then set aside to cool.
  2. In a 2-gallon sealable plastic bag, place the brisket, the brine and the garlic cut into pieces. Make sure all the meat is covered by the brine, cut the brisket in pieces if necessary. Press out as much air as possible, seal tightly, then place in a pot and refrigerate for about a week, turning occasionally.
  3. Remove the brisket from the brine, rinse meat thorougly, then place in a Dutch oven or a large pot. Pour beer over the meat so it covers 2/3 to 3/4 of the meat. Discard the brine.
  4. Add other half of peppercorns and mustard seeds, allspice, cloves and sliced garlic to the pot. Bring to a low boil, skimming off any foam. Reduce heat to a low simmer and cook, tightly covered, for about 2 hours, turning meat halfway through the cooking time.
  5. Once meat is cooked, let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

Observations

Serve with mustard, preferably a spicy stone-ground one!

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

170

Fat

6 g

9 %

Saturated 2.5 g
+ Trans 0.2 g

13 %

Cholesterol

50 mg

Sodium

770 mg

32 %

Carbohydrate

5 g

2 %

Fibre

0 g

1 %

Sugars

1 g

Net Carbs

5 g

Protein

19 g

Vitamin A

0 %

Vitamin C

1 %

Calcium

2 %

Iron

14 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Source of  :
Copper, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 2 ½
Fats 1
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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Kosher

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