How to Prepare Super Quick Homemade Brad's homemade corned beef brisket

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, brad's homemade corned beef brisket. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Brad's homemade corned beef brisket is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Brad's homemade corned beef brisket is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have brad's homemade corned beef brisket using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Brad's homemade corned beef brisket:

1. Take For the brine
2. Make ready 10 cups water
3. Get 2 tbs dry mustard
4. Get 1 cup kosher salt
5. Make ready 3 tbs pickling spice
6. Prepare 1 cup white sugar
7. Take 3 tbs minced garlic
8. Prepare 1 tsp + 1/8 tsp Prague powder #1
9. Get Other ingredients
10. Get 7 lbs beef brisket
11. Make ready Pickling spice
12. Make ready 22 oz dark beer, porter or stout
13. Get 1 lg head green cabbage
14. Make ready 2 lbs baby carrots
15. Make ready 6 lg red potatoes
16. Make ready Horseradish for dipping

Steps to make 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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