Name: Corned Beef
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M5DT5H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup kosher salt; 1 cup brown sugar; 2 tablespoons ground cinnamon; 2 tablespoons curing salt; 1 teaspoon ground ginger; 1 teaspoon mustard seeds; 1 teaspoon ground black pepper; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 3 bay leaves; 1 trimmed brisket; 18 ounces light to medium beer; 16 ounces Scotch whisky; 1 teaspoon coffee; 1/2 teaspoon ground black pepper

Directions

For the brine: Bring 2 quarts water in a large stock pot to a simmer for 15 to 20 minutes; add the kosher salt, brown sugar, cinnamon, curing salt, ginger, mustard seeds, pepper, allspice, cloves and bay leaves. Remove from the heat, then add 6 cups ice and let fully cool. Pour over the trimmed brisket until fully submerged. Place in refrigerator for 5 to 7 days.
For the brined brisket: Remove the brisket from the brine and rinse thoroughly. In a large stockpot, place the brisket along with the beer, Scotch whisky, coffee and black pepper. Cover with water. Simmer on low heat for approximately 4 hours, adding water as needed to keep the brisket covered.
Use in a Reuben, corned beef and cabbage dinner, etc.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Burns Pub, Broomfield, CO

Corned Beef

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