TCC Corned Beef Brisket
Share
TCC Corned Beef Brisket
Rated 5.0 stars by 1 users
Make this for St. Patrick's Day or any night of the week!
Shop TCC brisket for this recipe.
Author:TCC Team
Ingredients
-
TCC 4-5 lb. Brisket
-
1 gallon of warm water, enough to cover protein in vessel
-
1 tbsp pink curing salt #1 (sodium nitrite)
-
1 tbsp of kosher salt
-
¼ cup brown sugar
-
2 tbsp of Starlight Spice packet
-
1 medium sweet onion, cut in wedges
-
4-6 garlic cloves chopped
-
2 cups of water
-
12 oz. dark Irish beer (optional) and 1 cup of water if omitting beer
-
2 tbsp. of sugar
-
2 tbsp. of apple cider vinegar
-
1 tbsp. of Starlight Spice packet
-
1 lb. of small potatoes (red or Yukon) can be halved or quartered
-
2 carrots cut into ¼” rounds
-
1 medium head of green cabbage cut into wedges
Brine
Corned Beef Ingredients for Slow Cooker
Directions
Brine
In a large pot or bucket, combine warm water and dry ingredients, stir until salt 7 sugar dissolve.
Submerge brisket, cover, set in fridge and turn once per day for 5 days.
After 5 days of brine, remove brisket and rinse with cold water. Discard brine solution.
Cooking the Brisket (Slow cooker)
In a slow cooker, make a bad with the onions and garlic and place brisket on top.
Mix together the rest of your wet ingredients and pour over brisket.
Spead 1 tbsp. of Starlight Spice over brisket evenly.
Cover and cook on low setting for 4 hours.
Add in potatoes and carrots and cook for another 3-4 hours.
Add cabbage, cover and cook 1 hour or until cabbage is done.