Welcome everyone. Today we are making incredible corned beef!! You are going to love the freshness and flavor of this corned beef. It freezes great, costs pennies on the dollar to make, and best of all freezes great!! Be sure to subscribe as we have several freezer meals using corned beef on the horizon... Thanks for watching!!
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Here is the recipe for making this corned beef
Recipe:
Brisket 100%
Salt 2.25%
Cure #1 .25%
Brown Sugar 1.40%
Black Pepper Corn .8%
Yellow Mustard Seed 1%
Toasted Coriander Seed .45%
Allspice Berries .36%
3 Bay Leaves for every 1000 grams of beef
3 cloves for every 1000 grams of beef
Ground Ginger .36%
4 juniper berries for every 1000 grams of beef
1 cinnamon stick crushed up for every 1000 grams of beef
Weigh your brisket. (for instance if your brisket weighs 1000 grams and you want to add salt multiply 1000 X 2.25% and the amount of salt you will need to add is 22.5 grams. Do this for all of the spices. Grind all the seasonings together into a medium fine powder. Rub on brisket then place in a vacuum seal bag and seal. If you have multiple pieces of meat do this same thing for each piece. Once in the fridge flip the bag every day and massage it well. You will keep your brisket in the fridge 2.5 days for every inch that your brisket is tall.
Once it has finished curing remove from the fridge and wash off all the spices.
Pat dry then place in a new vacuum seal bag.
Sous Vide at 180f for 13 hours (or cook in a crock pot on low setting for 10 hours)
Once done remove and place in a ice water bath to cool down. Place in the fridge overnight to firm up a bit (this makes slicing easier). Once you have done all that you can slice against the grain and enjoy!!
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Eric
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