Braised Corned Beef Brisket Recipe 455

Steps:

• To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
• Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. (Yes, only 2 tablespoons!) Cover pan very tightly with double aluminum foil.
• Roast in the preheated oven until meat is tender, about 6 hours. Resist the temptation to check on the meat during this long braise. It will release too much steam and your brisket will dry out.

Steps:

• Corned beef is a salt cured brisket and it is often sold in a vacuum pack with a little packet of pickling spices. Cooking is usually accomplished by first boiling then baking until tender. But this recipe suggest that you bypass the boiling and braise the meat to create a flavorful brisket that is packed with flavor and that will slice without shredding. Braising meat is the process of first searing the outside of the meat, creating an au jus, or liquid that can be used to "steam" and tenderize a tougher piece of meat. Some tips: • You are going to achieve best results for sliced beef if you choose the flat cut, versus the point cut of the brisket. • Buy the thickest cut you can, at least 3" thick. Brisket has a lot of fat both on the exterior and marbled throughout. A thinner cut runs the risk of being very fatty or drying out. • Use very cold water to rinse the brisket thoroughly to help remove any excess salt then let the meat sit to dry. Method: Cut the onion into wedges and separate. In your large T-Fal pan sauté the onions in a tablespoon and a half of Safflower Oil* until fully wilted, slightly translucent and starting to caramelize. Once the brisket is dry, sprinkle with just a little bit of liquid smoke - taste it first, it has its own salt... but you are looking for the color it will create when it mixes with the seared fat on the outside of the brisket. Move the onions to the sides of the pan, creating a ring and place the brisket, fattest side first, down onto the hot pan and sear the outside of the brisket - about 15 minutes each side. You will create dark au jus, courtesy of the liquid smoke and caramelizing onions. When the corned beef is seared on both sides, transfer to a baking dish lined with foil and pour the onions and au just around the brisket. Cover the brisket with organic yellow mustard. Spoon the onions and gravy over the top of the briskets and fold the foil in a loose tent and place in a 275-degree oven for one hour. Check the beef, and open the foil at the top and place back in the oven for another 45 minutes. Corned beef is very tough, chewy so it takes "watching" as actual cooking time changes with thickness and fat content (marbling) of the meat. As the meat looks, and smells, to be cooking, carefully slice pieces off the end. Once done, let sit covered for 15 minutes, then slice. Serve Serve with parsley potatoes and steamed cabbage sprinkled with Bragg's organic apple cider. Note: This particular method of slow cooking, when the beef is placed in the refrigerator over night, sliced thin, covered with the onions and au just and then reheated at 275 until very warm, the beef was very, very tender. *Note: Safflower Oil, like Olive Oil, has a lower heat / smoking point, however the T-Fal pan allows cooks to use the Antioxidant filled oil expressed from the Safflower seed that does not impart and flavor or greasiness to your recipe.