With the price of beef going through the roof, we've really had to cut back on the number of briskets we buy. That puts a big kink in my Corned Beef and Pastrami supply. This week it was on sale for $1.99/lb and we were able to pick up 3 whole briskets. My BBQ'ing husband was gracious enough to give me 1 of them for corning. I am totally out of corned beef in the freezer, and besides that....it's time for Rylan to learn the process. Behold my able assistant...
For this recipe we'll be doing the Tender Quick/Brown Sugar recipe that I've given on the blog several times over the years.
We start with a very clean bucket that has been sanitized with a bleach/water solution for 15 minutes and then rinsed well. Even though I'll be using a bag to hold the meat and brine, there is always a chance of a leak....and this bucket will be going into the refrigerator.
The procedure is very simple. Add the Tender Quick and brown sugar to the water and heat just enough to dissolve; let it cool.
From there the ingredients are basic.....a 2.5 gallon Zippy bag, Pickling Spices, Cloves, and Garlic.
I bought a big head of Elephant Garlic for this occasion. It gives the meat that lovely background of garlic without slapping you in the face.
Plus it is much easier for a 4 year old to chop 2 cloves of Elephant Garlic...
Next add the spices and allow them to soak for about 10 minutes.
Meanwhile, since we will be doing half of this brisket as pastrami, it's much easier to cut it in half now....
Plus it fits into the bag much easier this way....
Next add the brine.....squeeze out the air, and zip it.
Place the brining meat into the bucket and into the fridge. Every few hours give it a mix and a squeeze. Leave it there for 24 hours.
