Combine all the spices with water and heat until all are dissolved and the liquid becomes less cloudy. Pour over ice to cool and then pour the whole thing over the brisket, which is then refrigerated for 10 days. Cook after that.
The brisket
Last year for St. Patrick’s Day, I made my first corned beef and used this recipe from Alton Brown and the Food Network. It worked extremely well and everyone, including me, was very happy with it. I created a whole traditional meal, which I’ll talk more about in the coming days. Last year, I only brined the beef for 8 days (instead of the prescribed 10), and it worked just great. However, and I apologize for just posting this now, I decided to give it the full 10 days this year. I followed the recipe exactly as directed. All of the spices are pretty easily found, though I purchased both the juniper berries and the pink salt at William Sonoma at Short Hills Mall. So, if you are so inclined and have time today, go get the ingredients and go for it!
St. Patrick’s Day is more fun with a big Irish meal and a Guinness! If you don’t have time today or tomorrow but still want to do the recipe, you certainly can but give it at least 7 days or so. As I said, last year, I did the same and it was really good.
Next up…roasted potato salad with shaved fennel bound with a homemade spiced mayonnaise with two types of mustard. It’s really good and should be great for now and for Spring! Being in the Jerz lately, I cannot wait for Spring…
culinary flights of fancy 