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Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, brad's homemade corned beef brisket. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Brad's homemade corned beef brisket is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Brad's homemade corned beef brisket is something which I have loved my entire life. They’re fine and they look wonderful.

Once a day, shake container and check that meat is still submerged. When meat is cured, or corned in this case, remove from brine. Brad guides you through the proc. Bon Appétit test kitchen manager, Brad Leone, is back with the fifth episode of "It's Alive," and this time he's making corned beef.

To begin with this particular recipe, we must first prepare a few components. You can cook brad's homemade corned beef brisket using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's homemade corned beef brisket:

1. Prepare For the brine
2. Prepare 10 cups water
3. Make ready 2 tbs dry mustard
4. Get 1 cup kosher salt
5. Get 3 tbs pickling spice
6. Get 1 cup white sugar
7. Prepare 3 tbs minced garlic
8. Prepare 1 tsp + ¹⁄₈ tsp Prague powder #1
9. Make ready Other ingredients
10. Make ready 7 lbs beef brisket
11. Make ready Pickling spice
12. Get 22 oz dark beer, porter or stout
13. Make ready 1 lg head green cabbage
14. Make ready 2 lbs baby carrots
15. Get 6 lg red potatoes
16. Prepare Horseradish for dipping

In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Corned beef has been a staple of old-school diner menus and Irish-American diets for decades. (Just like many of these classic Irish recipes.) You might find it mingling with sauerkraut in a tasty Reuben sandwich or next to potatoes at a St. Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package.

Steps to make Brad's homemade corned beef brisket:

1. Combine all of the ingredients for the brine in a large soup pot, except for the Prague powder.
2. Bring brine just to a boil, stirring often. Remove from heat and let return to room temperature. When cooled, add Prague powder and mix well.
3. During this time, lay brisket out on a cutting board. Trim excess fat off of outside of brisket. You don't have to remove all fat, just the large chunks. Leave a bit. This helps to keep the meat from drying out while cooking.
4. Place brisket in a non reactive container. Nothing metal. I've used anything from large Tupperware to sanitary food grade buckets. Just whatever you use, make sure the brine covers the meat completely. If needed, use another object to keep the meat submerged in the brine. Brine for 7 days in the refrigerator. Once a day, shake container and check that meat is still submerged.
5. When meat is cured, or corned in this case, remove from brine. Do not rinse. Reserve ¹⁄₂ cup of brine.
6. In a large roasting pan, add beer and 2 cups water. Add reserved ¹⁄₂ cup brine. Lay brisket in pan. Sprinkle pickling spice on top. Cover and bake in oven at 300 degrees F for 4-5 hrs. Flip over half way through cooking.
7. Cut potatoes in half. Quarter cabbage. Remove core, and cut Quarters in half.
8. After 4 or 5 hrs your meat should start to get tender. Flip over again. Add carrots, potatoes, and cabbage. Cover again and roast for another 1 ¹⁄₂-2 hrs.
9. Remove from oven when potatoes are tender. Plate cabbage and carrots. Lay a piece of brisket on top. Serve potatoes on the side. Add horseradish for dipping. Serve immediately. Enjoy.

Corned beef has been a staple of old-school diner menus and Irish-American diets for decades. (Just like many of these classic Irish recipes.) You might find it mingling with sauerkraut in a tasty Reuben sandwich or next to potatoes at a St. Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three-pound corned beef could take three hours or more to become perfectly tender.

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