TCC Corned Beef Brisket
TCC Corned Beef Brisket
TCC Team
Our premium corned beef brisket is expertly brined and ready for a slow-cooked, melt-in-your-mouth experience. Whether you’re preparing a traditional St. Patrick’s Day feast or craving a hearty meal, this brisket delivers rich, savory flavor in every bite.
Ingredients
Brine
- 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
Corned Beef Ingredients for Slow Cooker
- 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
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.