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Minnesota Cooking: Corned Beef Brisket From Imagination to Reality
Corned Beef Brisket
Now, mind you, I haven't even begun to cook this brisket yet. I am still looking up recipes and deciding how to proceed. We love eating Reuben sandwiches and thought that making our own corned beef would be good, but, there are a few issues.
First of all, this particular corned beef brisket is in some sort of brine. My hubby wished for me to collect a bunch of spices and flavor it our own way. There is some sort of seasoning packet included with the brisket, but it's hard to tell what the brisket will taste like from looking at it.
- 1 corned beef brisket
- 6 cups water
- 4 tbsp canola oil
- 1 packet seasoning packet
- Crock pot on low. 9 hours.
- Brown corned beef brisket in frying pan for 8 minutes on each side on medium heat.
- Place browned brisket in crock pot. Cover with 6 cup of water. Add seasoning packet.
- Set temperature on crock pot to low and time to 9 hours. Place cover on crock pot.
He wants me to brown it first, which means I need to put some oil or butter in a frying pan and then, I need to fry it on both sides until the butter creates a browned, caramelized color on each side of the brisket.
Then, after it is suitably browned, then I should place it in a crock pot with a little water and cook it for 9 hours until it is fall off the fork tender.
The problem is that I don't know how seasoned the enclosed seasoning packet is and how salty the brine is.
Furthermore, he had me purchase some spices to make some brine for soaking the brisket. A coworker mentioned that these particular briskets are pre soaked already and do not need the additional salt soaking that he wishes.
So, now, we've decided to cook the brisket as they have it and then, if we don't care for it, we will go back to the market and buy a brisket from the butcher.
There is an extensive list of seasonings that I have purchased. Whole allspice, sea salt, whole peppercorns, whole cloves.
The list goes on. So, basically I am ready to do another brisket when I get the opportunity. Friday of this week is the big day to try to cook this brisket.
Wish me luck!
The only item that I couldn't find in my grocery store was the juniper berries, but I have been thinking that I do have some little blue things on one of my trees in the front yard that may or may not be what is needed.
The only problem is that it is winter here and those blue things are probably old and decrepit. The idea is still just an idea.
Good Morning, All - It's Friday
Yep. As I sit here typing, my corned beef brisket is in the slow cooker.
A Few Things
First of all, I have to admit that cooking it their way was a struggle for me.
I used their seasoning packet, but I was thinking about the pile of bottles sitting on my counter full of spices. Their seasoning packet was a little skimpy seasoning packet.
- I need to vent: I'm going to be a little sarcastic, but there seems to be about 25 mustard seeds, 14 pieces of bay leaf, 16 pieces of some miscellaneous spice I couldn't identify in their packet. [I don't know if you can see them in the above picture] Someone else, online, commented that I should just throw away their seasoning packet and use the above list of spices.
This time, I'm following their instructions to the letter, except for:
browning the brisket.
Their Seasoning Packet
I Was Timid
I opened the bag with a pair of scissors and smelled it. The bag said that it was brined and ready to cover with water and cook.
The smell of the brisket was a little odd. I decided to put the brisket on a paper towel as I prepared the oil for browning. I wanted the brisket to be slightly dry when I placed it in the frying pan.
I used a fork to pull the brisket from the bag and the seasoning packet was stuck to the side. I sat that aside and placed the brisket on the paper towel. While that was waiting, I put a small amount of canola oil in the frying pan. Heat set on medium.
An easy way to test if your oil is ready, is the same method you use to check if your pan is ready to cook pancakes. Wet your finger from your faucet and splatter the water into the oil. If you hear it sizzle, it's good to go.
Since my oil is hot, I placed my brisket in the pan. I set my timer for 8 minutes. I figured eight minutes a side would caramelize the outside and keep the juices inside.
Is Pan Hot Yet?
8 Minutes Both Sides
Brisket is Browned
My crockpot is on and I added one cup of water to it, so that my crockpot had something to heat up while it waited. I figured that since I have to add water to cover anyways, I might as well have water in the bottom to start.
Since the metal crock of my crock pot is removable, I placed it on the burner next to my frying pan and lifted the browned brisket up out of the frying pan and into the crock pot. Then, I walked back over to the crock pot heater and placed the crock back into it.
The instructions say to fill the crock with water, immersing the brisket. It took about 5 1/2 cups of water to completely cover the brisket. Then, I dumped the seasoning packet on top of the water.
The timer on the crock pot is set to 9 hours and the heat is on low. Cover on. Lock the lid.
The waiting begins.
Into Crock Pot With Water and Seasonings
Corned Beef Brisket
Well. The timer beeped and I removed the corned beef and sliced it into half inch slices. I was very careful to cut it against the grain.
It was fork tender and the taste was very good. I will have to try this again, perhaps with all the spices I purchased the other day... smile.