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Good Evening every body, at this time you get cook recipe Brad's homemade corned beef brisket with 16 ingredients and 9 steps. Next this is how to cook, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 16 ingredients and 9 stages of easy cooking Brad's homemade corned beef brisket.

Ingredients for Brad's homemade corned beef brisket

1. Prepare : For the brine.

2. Needed 10 cups : water.

3. Needed 2 tbs : dry mustard.

4. Prepare 1 cup : kosher salt.

5. Prepare 3 tbs : pickling spice.

6. Needed 1 cup : white sugar.

7. Prepare 3 tbs : minced garlic.

8. Needed 1 tsp : + 1/8 tsp Prague powder #1.

9. Needed : Other ingredients.

10. Needed 7 lbs : beef brisket.

11. Needed : Pickling spice.

12. Prepare 22 oz : dark beer, porter or stout.

13. Prepare 1 : lg head green cabbage.

14. Prepare 2 lbs : baby carrots.

15. Needed 6 : lg red potatoes.

16. Needed : Horseradish for dipping.

If all main ingredients Brad's homemade corned beef brisket it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking Brad's homemade corned beef brisket

1. Combine all of the ingredients for the brine in a large soup pot, except for the Prague powder..

2. Bring brine just to a boil, stirring often. Remove from heat and let return to room temperature. When cooled, add Prague powder and mix well..

3. During this time, lay brisket out on a cutting board. Trim excess fat off of outside of brisket. You don't have to remove all fat, just the large chunks. Leave a bit. This helps to keep the meat from drying out while cooking..

4. Place brisket in a non reactive container. Nothing metal. I've used anything from large Tupperware to sanitary food grade buckets. Just whatever you use, make sure the brine covers the meat completely. If needed, use another object to keep the meat submerged in the brine. Brine for 7 days in the refrigerator. Once a day, shake container and check that meat is still submerged..

5. When meat is cured, or corned in this case, remove from brine. Do not rinse. Reserve 1/2 cup of brine..

6. In a large roasting pan, add beer and 2 cups water. Add reserved 1/2 cup brine. Lay brisket in pan. Sprinkle pickling spice on top. Cover and bake in oven at 300 degrees F for 4-5 hrs. Flip over half way through cooking..

7. Cut potatoes in half. Quarter cabbage. Remove core, and cut Quarters in half..

8. After 4 or 5 hrs your meat should start to get tender. Flip over again. Add carrots, potatoes, and cabbage. Cover again and roast for another 1 1/2-2 hrs..

9. Remove from oven when potatoes are tender. Plate cabbage and carrots. Lay a piece of brisket on top. Serve potatoes on the side. Add horseradish for dipping. Serve immediately. Enjoy..

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