Categories: Beef
Ingredients
- 2 quarts water
- 1 cup pickling salt
- 1/2 cup light brown sugar
- 2 tbsp pink curing salt #1
- 8 whole cloves
- 8 allspice berries
- 8 juniper berries
- 2 dried bay leaves, crumbled
- 1 cinnamon stick
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1/2 tsp ground ginger
- 8 cups ice
- 6 to 8 lb. flat beef brisket, trimmed
- 12 oz. bottle stout beer
- 2 small onions, sliced and divided
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1/2 cup fig preserves
- 3 tbsp whole grain mustard
Directions
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In a 6 to 8 quart stockpot, bring 2 quarts water, pickling salt, brown sugar, pink curing salt, cloves, allspice, juniper berries, bay leaves, cinnamon stick, mustard seeds, peppercorns, and ginger to a boil over high heat, stirring until salts and sugar dissolve. Remove from heat; stir in ice until melted.
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In a 2-gallon Ziploc bag, place brisket; add brine. Seal bag and place flat in a 13×9-inch baking dish. Refrigerate for 5 days. Turn bag occasionally, keeping beef submerged.
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Remove beef from bag, discarding brine. Rinse beef under cool water. Place brisket in a large Dutch oven. Add beef, half of onion, carrot, celery, celery and water to cover by 1 inch; bring to a boil over high heat. Reduce heat to low; cover and simmer until meat is fork-tender, 3 to 3 1/2 hours.
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Preheat oven to 350.
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In a large cast-iron skillet, place remaining onion. Add brisket, fat side up.
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In a small bowl, stir together preserves and mustard. Spread mixture onto beef.
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Bake until browned, about 30 minutes. Let stand for 10 minutes before slicing and serving.