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Corned Beef Brisket

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Corned Beef Brisket

Serves 4 to 6

This recipe produces flavorful beef with the fall-apart tenderness and distinctly briny flavor of classic corned beef. Though quite simple, it does require some forethought, as the brisket should be brined for five to seven days. Serve on rye bread with all the fixings (Swiss cheese, dressing, and sauerkraut or slaw) for a Rueben sandwich that’s unbeatable.

  • 1 (48-ounce) Certified Piedmontese brisket
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • Brine
  • 2½ quarts water
  • 5 tablespoons sugar
  • 6 tablespoons salt
  • 1½ tablespoons pink salt
  • 1 tablespoon black peppercorns
  • 3 bay leaves
  • ½ teaspoon mustard seed
  • ½ teaspoon coriander seed
  • ½ teaspoon fennel seed
  • ½ teaspoon chili flake
  • 4 garlic cloves, smashed

In a stockpot, combine all brine ingredients and heat until salts have dissolved. Remove from heat and cool. Submerge the brisket in the liquid and let it brine in the refrigerator for 5 to 7 days. After the brisket is done brining, strain and rinse.

Preheat oven to 350°F.

Place the brisket in a braising pot and cover with water. Add onion, carrot, and celery. Braise in the oven for 5 to 6 hours, until very tender. Let brisket cool in the liquid. Once cool, remove from liquid, slice, and assemble with your favorite Rueben combination.

Food For Thought:

Contrary to common nomenclature, corned beef actually does not contain corn at all. The use of the word “corn” actually refers to the corns of salt used to brine the beef over an extended period of time. Common in Irish, Jewish, and Philippine cuisines, corned beef is most commonly known in the United States for its contributions to the Rueben, a classic corned beef sandwich that is believed to have been invented in the Midwest.

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