Corned Beef Brisket
by Elizabeth ThomasUse this easy recipe to create Corned Beef Brisket from Thomas Cattle Company!
Corned Beef Brisket
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Make this for St. Patrick's Day or any night of the week!
Author:Elizabeth Thomas
Ingredients
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TCC 4-5 lb. Brisket
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1 gallon of warm water, enough to cover protein in vessel
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1 tbsp pink curing salt #1 (sodium nitrite)
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1 tbsp of kosher salt
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¼ cup brown sugar
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2 tbsp of Starlight Spice packet
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1 medium sweet onion, cut in wedges
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4-6 garlic cloves chopped
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2 cups of water
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12 oz. dark Irish beer (optional) and 1 cup of water if omitting beer
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2 tbsp. of sugar
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2 tbsp. of apple cider vinegar
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1 tbsp. of Starlight Spice packet
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1 lb. of small potatoes (red or Yukon) can be halved or quartered
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2 carrots cut into ¼” rounds
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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.