Samantha Brine Ingredients
Searing/Braising Ingredients
Directions
- Brine for 7 -10 days
- Blend in a blender onion, apple, pear, garlic, ginger paste, honey, and 1 bottle of Harp.
- Add to a large pot with a lid, puree from previous step, kosher salt, pickling spice, curing salt, and the 3 more bottles of Harp beer.
- Heat on medium heat until the salt dissolves.
- Turn off heat. Add 3 cups of ice cold water to the brine. Fill up a sink with cold water and place the pot in the sink to speed up the cooling process if desired. It was snowy out so I placed the pot covered outside in the snow bank to speed up the cooling process.
- Cut brisket in half. You can skip this step if you have a large dutch oven. Mine is only a 5 qt dutch oven so I cook it in batches.
- Once the brine is back to room temperature place brisket in the pot. Do not remove any fat. If necessary add more water so the brisket is submerged.
- Brine for 7 – 10 days in the refrigerator.
- Preheat Oven
- Preheat oven to 175 °F.
- Set one oven rack in the middle position
- Sear 1/2 Corned Beef
- If you have a large dutch oven you can cook everything at once. This recipe will be for cooking in two batches.
- Remove half of the corned beef from brine and rinse under running cold water. Make sure all salt is rinsed off. There’s no need to dry the corned beef.
- Return the other brisket half back to the refrigerator still in the brine.
- Season the brisket with 1/2 of the black pepper and 1/2 of the garlic powder on all sides. DO NOT ADD ANY SALT. It is already very salty.
- Place 1 TBSP of cooking oil to a dutch oven cast iron pan without the lid on. Turn on heat to high. Once the pan is very hot place fat side down in the pan. Sear for 2 minutes on all sides. Until a nice golden brown crust appears. Do not forget the skinny sides.
- Once the all sides are seared remove the brisket from the pan and place it on a plate while you get the braising pot ready
- Braise 1/2 Corned Beef
- In the cast iron dutch oven add 1/2 of the chopped onion, 1/2 of the chopped carrots, 1/2 of the large cabbage pieces, and 1/2 of the gold potatoes.
- Cook for a few minutes on medium high heat.
- Add 1 bottle of Harp to the pot. Stir around to incorporate any brown bits on the bottom of the pan.
- Add 2 TBSP pickling spice.
- Place the seared brisket on top of the veggies.
- Place lid on the dutch oven.
- Place in oven for 5.5 – 6 hours. The brisket is done when it is fork tender.
- Repeat with the searing and braising step with the other half of the corned beef.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 382
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 2g10%
- Potassium 379mg11%
- Total Carbohydrate 37g13%
- Dietary Fiber 7g29%
- Sugars 5g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
[…] This is a good way to use any left over Harp Brined Corned Beef […]