Quick Corned Beef

By lindsayvk

Ingredients

• 2 liters water
• 200 grams kosher salt
• 100 grams sugar
• 6 grams pink salt (1 teaspoon, optional, sold as DQ Cure #1, Instacure #1, Prague Poweder #1)
• 3 garlic cloves, minced
• 2 tablespoons/20 grams Pickling Spice
• 1 beef brisket or chuck roast, two-inches thick or thereabouts
• 10 grams Pickling Spice (1 tablespoon)

Details

Adapted from ruhlman.com

Preparation

Step 1

Combine all the brine ingredients in a sauce pan and bring to a simmer, stirring until the salt and sugar are dissovled. Remove the pot from heat and allow to cool to room temperature, then refrigerate the brine until it’s completely chilled.
Place the brisket in a 2-liter zip top bag along with brine for 24 hours (get all the air out of the bag, and flip the bag a couple times during the cure).
Remove the brisket from the brine and rinse it thoroughly under cool running water and refrigerate till you’re ready to cook it.
Place the brisket in a pot just large enough to hold it and add enough water (or stock) to come halfway up the meat. You can also use a pressurer cooker for an hour. Add the remaining pickling spice and bring to a boil, then reduce the heat, cover, and simmer gently for about 3 hours, turning the brisket once and making sure that the water doesn’t cook off (add more water as necessary). Cut off a small piece and taste it. If it’s too salty for your taste, cover it with water, add another tablespoon of pickling spice, bring the pot to a simmer and continue to cook for another half our or so. If it’s not salty enough, guess you what you do. The brisket is done when it’s fork tender. It can be kept warm in the pot for an hour our so.
Remove the corned beef from the cooking liquid (which can be used to moisten the meat and vegetables, if that is what you are serving). Slice the beef and serve warm, or cool, then wrap and refrigerate until you are ready to serve or for up to one week.