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Corned Beef Brisket from Scratch

Name: Corned Beef Brisket from Scratch
Prep time: 30 min
Cook time: 600 min
Total time: 630 min
Ingredients: 3.67 quarts of lukewarm water; 1.5 cups of Diamond Crystal kosher salt; 0.5 cup of light brown sugar; 2 inches of fresh ginger, peeled and grated; 1 (12-ounce) bottle of lager beer; 5 tsp of curing salt (see note); 8 of dry bay leaves; 2.5 Tbsp of coriander seeds; 2.5 Tbsp of black peppercorns; 2.5 Tbsp of yellow mustard seeds; 1 Tbsp of red pepper flakes; 15 of cardamom pods; 15 of allspice berries; 8 whole of cloves; 1 (5 1/4-pound) of boneless beef brisket, with fat cap attached

Carlene Thomas RDN

August 25, 2021

For a tender, sliceable corned beef that’s worth it, you’ll love this five-day brined, 10-hour sous vide brisket cooked in the Anova Precision Oven. The time and temperature in this recipe breaks down the connective tissue while keeping the fat tender, so there’s no need to remove it. It’s perfect served with cabbage or sliced up and layered into a Reuben sandwich. Notes: This corned beef is pink thanks to the curing salt, which is sometimes also called pink salt. It is not the same as pink sea salt. The prep time listed below does not contain the brining time; add 5 days to the time listed.

Serves

Prep Time

00:30

Cook Time

10:00

4 (2)

918

Ingredients

3.67 quarts

lukewarm water

1.5 cups

Diamond Crystal kosher salt

½ cup

light brown sugar

2 inches

fresh ginger, peeled and grated

1 (12-ounce) bottle

lager beer

5 tsp

curing salt (see note)

dry bay leaves

2.5 Tbsp

coriander seeds

2.5 Tbsp

black peppercorns

2.5 Tbsp

yellow mustard seeds

1 Tbsp

red pepper flakes

cardamom pods

allspice berries

8 whole

cloves

1 (5 1/4-pound)

boneless beef brisket, with fat cap attached

Steps

1. Make Brine

In a large pot that can keep brisket submerged, stir together the water, kosher salt, brown sugar, and ginger until the salt and sugar are dissolved.

2. Add Beer

Stir in lager. If you don’t have it (or don’t want to use it), add 3/4 cup water instead.

3. Add Curing Salt

Sprinkle in the curing salt and stir to dissolve.

4. Blend Spice Mixture

Combine the bay leaves, coriander, peppercorns, mustard seeds, pepper flakes, cardamom, allspice, and cloves in a spice grinder or mortar. Blend or pound with pestle until well ground. Add 5 tablespoons of the spice mixture to the brine. Reserve the remainder for a later step.

5. Add Brisket

Add the brisket to the pot and submerge completely, using a plate if necessary to keep it under the top of the liquid. Cover the container and refrigerate 5 days, flipping the brisket and stirring the brine once per day.

6. Preheat Oven

Rack

When ready to cook, heat the oven.

Sous Vide Mode: On

Steam: 100%

Temp: 180°F

Heat: Rear

7. Drain and Dry Brisket

Remove the brisket from the brine and discard the liquid. Pat dry with paper towels and transfer to a foil-lined sheet pan, fat-side-up.

8. Season

Sprinkle the remaining seasoning mix over the top of the brisket, patting it in as you go.

9. Cook 10 hours

Rack

Transfer to the oven and cook until tender, 10 hours.

Sous Vide Mode: On

Steam: 100%

Temp: 180°F

Heat: Rear

10:00 Timer

10. Remove from Oven

When the brisket is finished, there will be liquid surrounding it in the pan; this does not mean it’s dry. Reserve for a sauce or another recipe. Transfer the corned beef to a cutting board.

11. Slice and Serve

Slice for corned beef and cabbage or for Reuben sandwiches. (The pink color will appear once you slice into the meat; the outer end will not be pink.) Serve.