The best corned beef brisket made from scratch in a slow cooker. An ideally spiced brine infuses loads of flavor and ensures melt-in-your-mouth tenderness.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Braise.Slow Cooker.
Keywords
corned beef brisket recipe,
In a large stockpot combine 1 1/2 quarts (1.5 l) water, brown sugar, kosher salt, Instacure, coriander, mustard seeds, peppercorns, chili flakes, cinnamon, allspice and 3 hand-crushed bay leaves. (Reserve 3 whole bay leaves for later.) Bring to a boil to dissolve salt and sugar. Remove from heat. Add remaining 1 1/2 quarts (1.5 l) of water in the form of ice and water to chill brine quickly. Cool to below 40° F (4° C).
Lay brisket in a large container and cover with brine. Cover tightly and refrigerate for 6 days, turning every two days.
Rinse brined brisket, discard brine.
Place onion, carrot, celery, garlic cloves and remaining whole bay leaves into slow cooker. Top with brisket (cut to fit if you have to) and beef stock. Simmer on low 6 to 7 hours until tender.
Slice thinly against the grain to serve.