Skip this step if you already got corned beef brisket. So, what exactly is a corned beef brisket? The process of corning is basically to soak the meat in brine (salt water) for a few days. In every recipe there is one secret ingredient which makes all the difference. In case of pastrami and corned beef, it is the pink salt, which gives the final product a nice pinkish/reddish texture. It is hard to find it at the grocery stores. I found it at mySpiceSage.com
. Look for Prague powder number 1.
Use this recipe for a 5 lbs brisket.
- One gallon water
- Two cups Kosher salt
- Five teaspoons pink salt
- 1/2 cup brown sugar
Bring the water to a boil with all the ingredients above. Once cooled, put the brisket in a pan soaked in this brine for at least five days. Make sure to keep it in a cool place or refrigerator.
The end product is a corned beef brisket.