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House Cured Corned Beef Brisket Recipe
![Beef brisket](https://www.edgehillcommunity.com/wp-content/uploads/2022/09/House-Cured-Corned-Beef-Brisket-Recipe.jpg)
Eating, Done Right.
Edgehill Executive Chef Anthony Napolitano shares the perfect meal for St. Patrick’s Day with his signature House Cured Corned Beef Brisket recipe.
Ingredients:
- 2 cups course kosher salt
- ½ cup of sugar
- 10 cloves of garlic, smashed
- 8 tablespoons pickling spice
- 1 tablespoon whole peppercorn
- 6 fresh bay leafs
- 1 1/3 tablespoons of curing salt
- 1 whole beef brisket, 5-6 pounds
- 2 bottles of beer
Directions:
- In a medium pot, add 1 gallon of water and all ingredients except the beef.
- Bring to a boil and let cool completely.
- In a non-reactive pan (big enough to fit the beef and liquid), add cooled liquid over the brisket.
- Weigh down beef with a plate until totally submerged.
- Refrigerate for 6-7 days, turning daily.
- Too cook the brisket, take out of liquid and rinse well under cold water.
- In a pan big enough to hold the beef and liquid, bring the liquid to a boil.
- Reduce and simmer and cook the beef for about 3 hours or until it’s cooked thoroughly.
- Remove from liquid and let cool for 15- 20 minutes before slicing.
- Enjoy!
Expand your palate and enjoy old favorites with fine cuisine at Edgehill.