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Home-brined Corned Beef

Posted by Dana Driscoll on



Home-brined Corned Beef

2 quarts water
1 Drizzle corned beef brine
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
3 tbsp thawed orange juice concentrate
3 tbsp Drizzle Cara Cara Orange Vanilla Balsamic
3 tbsp honey
1 tbsp Dijon mustard
1/2 tsp mustard seeds

 

Place the water into a large 6 to 8 quart stockpot along with corned beef brine. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the 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 lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine, rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Combine orange juice concentrate, Drizzle Balsamic, honey, mustard, and mustard seeds; pour over meat. Bake, uncovered, 375° for 15-20 minutes, basting occasionally. Thinly slice across the grain. Serves 6-8.

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