Corned Beef Brisket After Jane Grigson
Adapted from Jane Grigson’s Good Things and Tamasin Day-Lewis’s Good Tempered Food
Preparation time: 1 hour to prepare and cool brine, 5 days soaking in brine, 24 hours clearing time, approximately 3 hours cooking time.
Serves: 4-8, depending on size of brisket
For the Brine:
3 gallons water
1 1/2 pounds (24 ounces) organic sea salt or best quality sea salt
1 pound (16 ounces) brown sugar
10 black peppercorns, crushed
10 juniper berries, crushed
1 bay leaf
1 large sprig thyme
2-6 pounds brisket, the very best you can afford: my piece was 2 1/2 pounds organic brisket
To cook the Brisket:
fresh water to cover
1 onion, halved
1 head garlic, halved
1-2 carrots, peeled, halved
1 leek, cleaned, halved
1 bouquet garni: thyme, parsley, bay leaf
Make the brine:
In a large pot, bring all brine ingredients except brisket to a rolling boil. Allow to cool completely.
Scrupulously scrub a lidded food-safe plastic, glass, or ceramic vessel that will accommodate the brine and brisket. My crock-pot insert holds 2 1/2 quarts of water, not 3 gallons, but I am able to safely use that. If you have a usable vessel without a lid, you can use foil.
Once the brine is cool, submerge the brisket completely. If it wants to float, weigh it with a clean plate or bowl. I use a small ramekin, filled with brine. Cover and refrigerate for 5 days.
When 5 days are up, rinse brisket well in cool water and submerge in a bowl of fresh cold water for 24 hours. Change the water at least two times. You are ensuring the cooked dish isn’t too salty.
After the 24 hours are up, allow the brisket to come to room temperature. As mentioned, I’ve struggled to successfully cook brisket in boiling water, but here’s the method if you want to:
Put the beef in a large pot with the carrot, garlic, leek, onion, and bouquet garni. Cover with cool water. Bring to a boil, then turn down to the gentlest simmer. Cook for about 3 hours, until beef is tender.
My method:
Preheat oven to 325 F.
In a large ovenproof casserole–Pyrex, enameled cast iron, or similar, lay down the bouquet garni, then the beef. Surround with the vegetables. Add water to cover. Place in oven, uncovered. Cook until beef is tender, about 3 hours.
Either way, check periodically to see if liquid needs topping up. After the first hour, I cut the brisket in half, which kept it submerged without my having to add lots of water.
We love this with sharp mustard, Amora for preference, mashed potatoes, and cooked cabbage. I like to fish out the garlic and onion and serve them, too.
Notes: I did not have a leek when I cooked the brisket this time around, so used a stalk of fresh spring garlic.
If your brown sugar has hardened into cement, take Joy Of Cooking’s suggestion and microwave it: violá! it will soften! But take care, as the sugar will get hot, and you don’t want caramel or burned fingers.