Best corned beef brine recipe: 59 photos

Corned Beef Brine

FAQ

7-10 days. 7-10 days worth of time, to be exact, so be sure to plan ahead. While it only takes minutes to prepare the brine, the beef brisket will sit in the brine for up to 10 days, meaning if you are planning to enjoy the corned beef on St. Patrick's Day, it's best to start the process around March 7th-10th.);})();(function(){window.jsl.dh(iFzHZuqzErKbwPAP78-3uQk__26,
One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result. Instead: Start by filling a large pot with enough water so the corned beef is completely submerged.
To wet brine a steak, combine 1 cup of kosher salt with 1 gallon of water and any additional seasonings you'd like. Make sure the meat is fully submerged in the brining solution, then store in the fridge. When ready to cook, remove the meat from the solution and pat down with paper towels as best you can.
The pre-cured corned beef you buy at the store is extremely salty. If you plan to smoke it, you should first soak it in water for at least two hours and up to eight hours. This process will help draw out some of the salt. If you don't have time to soak the corned beef, at least give it a thorough rinse.
Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!
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