Corned Beef Brisket
| Category: | Beef Sous Vide |
| Seasons | |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_SOUTHERN |
Ingredients
For
6
Person(s)
Brine
| 8 Tbsp(s) Coriander |
| 6 Tbsp(s) Black Pepper |
| 5 Tbsp(s) Brown Sugar |
| 5 Tbsp(s) Ground Mustard |
| 4 Tbsp(s) Salt |
| 2 Tbsp(s) Anise Seed |
| 1 Tbsp(s) Dill Seed |
| 1 Tbsp(s) Mace |
| 1.5 tsp(s) Red Chili Flakes |
| 1 tsp(s) Clove, Ground |
| 1 tsp(s) Pink Salt |
| 32 oz(s) Dark Beer |
Rub
| 4 Tbsp(s) Coriander |
| 4 Tbsp(s) Black Pepper |
| 4 tsp(s) Ground Mustard |
| 5 tsp(s) Dill Seed |
| 1.5 tsp(s) Mace |
| 0.5 tsp(s) Cloves, Ground |
| 0.5 tsp(s) Red Chili Flakes |
Corned Beef Brisket Directions
- Combine all the ingredients for the brine and mix well.
- Place the brisket on an airtight container. Pour the brine over the brisket. Seal and place in the refrigerator for 10 days. Shake and flip the brine daily.
- Remove the brisket from the brine and dry it well with a towel.
- Coat the brisket with the rub pressing it into the meat and in any openings.
- Vacuumn seal the brisket and place it in a 140° F water bath for 48 to 72 hours.
