CAPITAL CITY CUISINE 002
BY DANIEL ARROYO, CAPITAL CITY MARKET, AREA LEAD (MEAT)
SKIP TO RECIPE
My traditional corned beef brisket dish is something that screams comfort and is made from simple ingredients cooked together, to develop a rich flavor.
I like to keep all the flavors melded together for as long as possible. This is a perfect “one-pot meal” and I recommend serving it family-style.
While cooking for fraternities, sororities, and independent living facilities in my previous roles, this was the low-and-slow dish that I had the most fun with. Although we use an already prepared “corned” beef in this recipe, I really love the idea of preparing the brisket a week in advance and brining it yourself. I have found that when you pour time into preparing and perfecting a dish, your passion for the food really shines through. When you enjoy what you’re creating, people can taste the difference in the meal.
Traditional Corned Beef Brisket
Brisket is a very forgiving protein. Which makes it a great dish for the cook that likes to “set it and forget it.” This dish also works well with a slow cooker.
Any time I braise meats in the oven for an extended period of time, I like to always give them a sear first. That way I can develop a nice crust and a barrier to lock in the flavors for the long cooking times. This gives the finished product a rich color, as well as an enhanced flavor.
Whenever I braise a fattier piece of meat, I like to braise with the fat side up. Over time, the fat will melt and absorb into the brisket, making it juicy, tender and flavorful.
All of the ingredients I used for this dish can be found at Capital City Market. Enjoy!
ingredients
3lb flat-cut corned beef brisket (or brine your own - brining recipe is below)
1 tablespoon of Kitchen Bouquet browning sauce
3 gablespoon of vegetable oil
1 sweet onion, sliced
8 cloves of garlic, sliced
2 tablespoons of water/stock
salt and pepper blend
instructions
Preheat oven to 275 degrees
Brush the towel-dried brisket with Kitchen Bouquet on both sides.
Rub 1 tablespoon of oil over brisket and season generously with salt and pepper.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 3 to 5 minutes per side.
Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
Roast in pre-heated oven until meat is tender, about 4 ½ Hours.
Let the brisket rest for anywhere between 15-25 Minutes before slicing and serving.
Brine Your Own Brisket
Although this recipe above uses already “corned” beef, it’s a lot of fun to brine your own. I wanted to include my brining and pickling recipe, should you decide to try doing it yourself!
ingredients
Brine and Brisket
2 to 3 tablespoons pickling spice (recipe follows)
1 cup kosher salt
2 tablespoons pink curing salt
1/2 cup brown sugar
3 garlic cloves, smashed
1 (4 to 5 pounds) beef brisket, trimmed
1 onion, quartered
1 head of garlic, halved crosswise
Pickling Spice
2 teaspoons mustard seeds
1 teaspoon all spice berries
1 teaspoon black pepper corns
1 teaspoon coriander seeds
1 teaspoon red pepper flakes
1 teaspoon ground nutmeg
1 teaspoon juniper berries
1/2 teaspoon ginger powder
1/2 teaspoon whole cloves
2 bay leaves, crumbled
1 cinnamon stick, smashed
instructions
In a large stockpot, combine 2 quarts of water with the pickling spice, salt, pink salt, brown sugar and 3 smashed garlic cloves. Bring to a boil and cook until the salt and sugar have dissolved.
Remove the brine from the heat and let it cool to room temperature, then refrigerate until chilled.
Place brisket in a 2-gallon ziplock bag or brining container and add the brine, making sure the beef is submerged. Seal and refrigerate for 7 to 10 days, flipping the brisket once every day.