Brad's homemade corned beef brisket
Brad's homemade corned beef brisket

Hey everyone, Welcome to our recipe site. Today, I will show you a way to make a special dish, brad's homemade corned beef brisket. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Brad's homemade corned beef brisket is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Brad's homemade corned beef brisket is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have brad's homemade corned beef brisket using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's homemade corned beef brisket:
  1. For the brine
  2. 10 cups water
  3. 2 tbs dry mustard
  4. 1 cup kosher salt
  5. 3 tbs pickling spice
  6. 1 cup white sugar
  7. 3 tbs minced garlic
  8. 1 tsp + 1/8 tsp Prague powder #1
  9. Other ingredients
  10. 7 lbs beef brisket
  11. Pickling spice
  12. 22 oz dark beer, porter or stout
  13. 1 lg head green cabbage
  14. 2 lbs baby carrots
  15. 6 lg red potatoes
  16. Horseradish for dipping
Instructions to make Brad's homemade corned beef brisket:
  1. Combine all of the ingredients for the brine in a large soup pot, except for the Prague powder.
  2. Bring brine just to a boil, stirring often. Remove from heat and let return to room temperature. When cooled, add Prague powder and mix well.
  3. During this time, lay brisket out on a cutting board. Trim excess fat off of outside of brisket. You don't have to remove all fat, just the large chunks. Leave a bit. This helps to keep the meat from drying out while cooking.
  4. Place brisket in a non reactive container. Nothing metal. I've used anything from large Tupperware to sanitary food grade buckets. Just whatever you use, make sure the brine covers the meat completely. If needed, use another object to keep the meat submerged in the brine. Brine for 7 days in the refrigerator. Once a day, shake container and check that meat is still submerged.
  5. When meat is cured, or corned in this case, remove from brine. Do not rinse. Reserve 1/2 cup of brine.
  6. In a large roasting pan, add beer and 2 cups water. Add reserved 1/2 cup brine. Lay brisket in pan. Sprinkle pickling spice on top. Cover and bake in oven at 300 degrees F for 4-5 hrs. Flip over half way through cooking.
  7. Cut potatoes in half. Quarter cabbage. Remove core, and cut Quarters in half.
  8. After 4 or 5 hrs your meat should start to get tender. Flip over again. Add carrots, potatoes, and cabbage. Cover again and roast for another 1 1/2-2 hrs.
  9. Remove from oven when potatoes are tender. Plate cabbage and carrots. Lay a piece of brisket on top. Serve potatoes on the side. Add horseradish for dipping. Serve immediately. Enjoy.

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