This year we sold an M5 Pickling Spice with our briskets to brine your own Corned Beef for St Paddy’s Day! It was a big hit, we sold out of our briskets and can’t wait to see all of the Corned Beef on your tables this week!
Here’s a video tutorial making our brined brisket this year!
We omitted the pink curing salt, it contains sodium nitrite which some say is not good for you (mostly in high quantities) – we aren’t worried about botulism using our own quality meats and curing in the fridge either. We tried to use beets as we cooked the brisket to give it that signature red color…
The beets didn’t do much (someone said try actual beet JUICE) but it was DELICIOUS corned beef none-the-less!
I hope you enjoy a yummy meal tonight for St Paddy’s Day no matter where you are! We have some fun planned at Five Marys Burgerhouse (including green beers of course!)
So excited to try this for 2022!! I’ve got all
The stuff ready to go. I was wondering what you recommend for cook time if we were to use our slow cooker. That’s how I’ve traditionally done them in the past, and as a working mama, it’s the only option!!
We just tried this recipe, but skeptical of putting hot brine on a cold meat. Was I supposed to cook the brine completely? I feel like I’m cooking my meat partially.
Wondering the same thing about
Pouring a boiling brine over the meat? I watched the video several times to make sure I had it right. But once I poured the boiling brine over the meat, it had already started to cook it 🙁