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How to Make Corned Beef

March 2015
How to Make Corned Beef
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Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission Eatery, a farm-to-table San Francisco spot that debuted on St. Patrick’s Day in 2010. The chef made corned beef for that inaugural menu, and the Irish-American dish has had a special place in his heart ever since. Come March 17, follow his steps below to whip up a batch at home.

❶ To make a brine, combine a gallon of water, two cups kosher salt, 1/2 cup sugar, five teaspoons pink salt, three minced garlic cloves, and two tablespoons pickling spice.
❷ Bring the brine to a simmer, stirring until the salt and sugar dissolve.
❸ Remove the pot from heat and let it cool to room temperature, then place in the refrigerator until completely chilled.
❹ Place a five-pound beef brisket into the chilled brine. Weigh it down with a plate to keep it submerged. Refrigerate for five days.
❺ Remove the brisket from the brine and rinse thoroughly with cool water.
❻ Place the brisket in a large pot and cover with water before adding two tablespoons pickling spice. Bring to a boil; reduce heat; cover; and simmer for three hours, or until the brisket is fork-tender. Monitor the water level, making sure the brisket is always covered.
❼ Remove the corned beef from the cooking liquid, slice, and serve warm or cold. Reserve the leftover cooking liquid; this can be used to moisten the meat prior to serving.

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