| Status Approved |
| Name |  Brined Brisket |
| Category | Meats |
| Serves/Yields | 6-8 servings |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 10 minutes |
| Cook Time | 2 to 3 hours |
| Introduction |
| If you've never tried brined roasted meat, your in for a big surprise. Brining flavors the meat and helps perserve it, as well as making it very moist and tender. The meat will take on a pinkish tinge if it is cooked on a water smoker or BBQ grill. This is my own brine recipe...but try your own changes and see what happens. For pork try using half apple cider and half water in the brine. |
| Ingredients |
|
1 plate cut beef brisket, 4-6 pounds
In a large pot big enough to fit the brisket add:
6 quarts water
1 1/2 cups packed dark brown_sugar
3 large bay leaves
5 large cloves garlic that have been bashed first (place on a firm surface and press with your palm to split the clove)
1 1/2 cups coarse sea salt or rock salt
3 tbsp whole black peppercorns
1 tbsp mustard_seed
2 tablespoons paprika |
| Directions |
| Step: 1 | Bring water to a boil and add everything but the meat. Simmer 20 minutes. Taste the brine, it should have a salty sweet flavor. Cool the brine completely before adding the meat. |
| Step: 2 | Place meat in cooled brine and let sit overnight in the fridge or 6 hours on the counter.
Remove meat from brine and rinse lightly under cold running water.
Pat brisket dry.
Lay brisket in a shallow roasting pan and sprinkle with coarse ground black pepper.
Roast covered at 350F for 1 1/2 hours or until almost tender.Uncover and roast an additional 30 minutes to brown the meat. Slice brisket against the grain.
|
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