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recipe_361_7685339

Natural Brine Corned Beef

Every St. Patrick’s Day, the beer turns green and the corned beef – pink. But did you know that signature color of most store-bought varieties is achieved through preservatives like nitrates and nitrites? Go natural by pairing our Pickling Spice Seasoning with Applewood Smoked Sea Salt for a brine that packs a ton of flavor into this classic meal. Not only is it easy to do from scratch, with a homemade brine you avoid unnecessary additives and can take credit for all the delicious and natural flavor.

Every St. Patrick’s Day, the beer turns green and the corned beef – pink. But did you know that signature color of most store-bought varieties is achieved through preservatives like nitrates and nitrites? Go natural by pairing our Pickling Spice Seasoning with Applewood Smoked Sea Salt for a brine that packs a ton of flavor into this classic meal. Not only is it easy to do from scratch, with a homemade brine you avoid unnecessary additives and can take credit for all the delicious and natural flavor.
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Natural Brine Corned Beef
Natural Brine Corned Beef

In stock

$4.89

Summary

    4 Tbsp Pickling Spice Seasoning , crushed & divided
    4 Tbsp Applewood Smoked Sea Salt, divided
    1 Tbsp Onion Obsession Spice Blend
    ½ cup Golden Monk Fruit Sweetener (optional substitute for light brown sugar)

    1½ cup kosher salt
    ½ cup light brown sugar
    1 pound ice
    4-5 lb whole beef brisket, trimmed of excess fat
    10 medium red potatoes, quartered
    1 large head green cabbage, cut into 8 equal wedges
    4 medium carrots, peeled & cut into 3 to 4-inch pieces
    garnish, fresh parsley leaves, chopped

    special equipment: 2 gallon zip-top bag

    Prepare brine by adding water to a large pot along with 3 Tablespoons crushed Pickling Spice Seasoning, 3 Tablespoons Applewood Smoked Sea Salt, kosher salt, and brown sugar (or monk fruit sweetener); heat to a boil. Once a full boil is reached, remove from heat and add ice. Chill to at least 45°F.

    Place a 2-gallon zip-top bag in a large, leak-proof container. Add brisket and chilled brine to bag and seal; squeeze out air. Refrigerate 5 to 7 days, flipping brisket daily. Rinse brisket thoroughly and discard brine. Place brisket in a large pot; add enough water so brisket is submerged 1-inch below the water level; add remaining 1 Tablespoon crushed Pickling Spice Seasoning. Bring to a boil then reduce to a simmer.

    Maintain a low simmer 3 to 4 hours until meat is fork-tender; remove brisket and keep warm. To cooking liquid add potatoes and carrots, along with remaining 1 Tablespoon Applewood Smoked Sea Salt and Onion Obsession Spice Blend. Simmer until potatoes are almost tender; add cabbage and cook 10 to 15 minutes. Remove vegetables from liquid.

    Slice corned beef against the grain and serve with vegetables. Garnish with chopped parsley.

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