Corned Beef Brisket: Brine (Nitrate-Free)
Update from US Wellness Meats: “All the xylitol has been removed from the corned beef brisket and flatiron. The natural spices are clove, cinnamon, and allspice.”
I had originally planned on using a pre-brined brisket for this recipe so my timing would have been precise and allowed enough time for you to purchase your meat and cook it before St. Patrick’s Day. Then I pulled my brisket from US Wellness Meats out of the freezer and realized there were a few ingredients in it that I would prefer not to promote on my site because I don’t use them – xylitol and natural flavorings. Just goes to show that you still need to carefully check labels, even when the product is from such a trusted source such as US Wellness Meats! They have told me that they are in the process of removing those ingredients from all of their products and that the corned beef is on it’s way there or has been already. So that’s good news!
I needed a plan B though for the interim and that meant getting a plain brisket and then brining and corning it myself. Which takes 4 days. Kind of threw a wrench in my plans! So I’m posting this recipe for you in 2 parts. The first, being the brine. Grab your meat today and get it into the brine and then I will post the recipe for the corned beef with cabbage on Sunday morning! It’s a little bit of a time crunch, but this dish wasn’t initially created for St. Patrick’s day anyhow, so you can enjoy it all year long!
update: we had to take an unexpected trip this weekend so I am going to have to let my brisket sit in its brine until Monday. If you plan to make this for St Patrick’s Day- any corned beef preparation recipe will work. I usually slow cook mine for 8 hours with cabbage and carrots or simmer it covered for 3 hours on the stovetop. Because this brine is nitrate free, your beef will be more of a gray color than the typical bright pink you are likely accustomed to. This is also a solid recipe to use
- 1 gallon water
- 1½ cups kosher salt
- ½ cup coconut palm sugar, or honey
- 3 bay leaves, torn
- 1 tablespoon peppercorns
- 1 tablespoon juniper berries
- 1 tablespoon coriander seeds
- 1 tablespoon allspice berries
- 1 teaspoon mustard seeds
- 1 teaspoon ground ginger
- 1 cinnamon stick, broken into pieces
- 1 small brisket, 3-4 pounds , defrosted partially
- Heat all of the ingredients except for the brisket over medium heat until the salt has dissolved. Bring the brine to room temperature.
- Trim any excess fat from the brisket. Place the meat into the brine and put 2 heavy plates over the meat to keep it fully submerged. Cover and refrigerate for 4 days.
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[...] on island. It was already pre-brined in just salt actually, but if you would like to brine your own here is a great recipe. Alternatively, you can order it from U.S. Wellness meats where I like to get a [...]
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[...] Most prepackaged corned beef is only available in supermarkets during this season, but with my homemade nitrate-free brine, all you need to do is locate beef brisket which are widely available at all times of the [...]
Why are you adverse to Xylitol?
You know, I’m Irish-American & I’ve never made this. You’ve given me a good excuse to change that this year. Thanks for checking the labels carefully, providing an alternative & notifying Wellness, too.
You are so right, it’s really hard to imagine but you are so right IF we don’t go the extra mile to double check each and every single thing to be sure it is safe for us this is EXACTLY how we end up sick as can be, I applaude all of your extra efforts dear girl, you are going to have the MOST awesome St.Patrick’s Day brisket ever! I currently do not eat meat but I appreciate your insight and will pass this post on to those I know that do paretake in eating brisket and to those that will enjoy a great brinning lesson:) Have a happy and blessed St. Patrick’s day! Thank you.
Can you use sea salt or does it need to be kosher salt?
I don’t know, I’ve only made it with kosher salt. Try it out and let me know how it works!
4 days. Damn. Maybe next year.
If I doubled the amount of meat would I also need to double the amount of brine?
You should be fine using the recipe as is as long as the meat is fully submerged
oooh I have always wanted to make brisket…This is going into my recipe file! Thanks… And I would have NEVER thought there would be stuff like xylitol in something like this.
Can you leave the meat in the brine for longer? Say 6 days?
Yes should be just fine! It may be a little more salty but just rinse it off well