brine for corned beef or pastrami
WHat I use to brine corned beef or pastrami.
No Image
prep time
15 Min
cook time
method
No-Cook or Other
yield
Ingredients
- - 2 quarts water
- - 1/2 cup brown sugar
- - 1 cup kosher salt
- - 2 tablespoons saltpeter
- - 1 cinnamon stick
- - 1 teaspoon mustard seed
- - 1 teaspoon black peppercorns
- - 8 whole cloves
- - 8 whole allspice berries
- - 12 whole juniper berries
- - 2 bay leaves
- - ice
- - 4-5 lb brisket
How To Make brine for corned beef or pastrami
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Step 1Put the water in a large stockpot with all the spices. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add a couple of big scoops of ice ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and place inside a container, place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged.
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