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Page Revisions

« Our Pastrami Is Done | Main | Corned Beef and Cabbage »
Sunday
Jan092011

Corn Beef And Cabbage Brining Process

DateSunday, January 9, 2011 | AuthorJessica Cameron

December 2010

  • 5-6 lb brisket of beef
  • 1 cup of pickling spices
  • 2 cups of salt
  • 1 cup of juniper berries
  • 10-20 bay leaves

     In a 12 quart container place you beef brisket and fill the remaining container with water until the brisket is covered.  Place in a cool place (ie. Chilled garage in the winter) or in a refrigerator.  Let the brisket sit in the brine for 2 weeks.  You are welcome to stir it up every few days if you wish or just seal it and leave it for 2 weeks.

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