Step into the world of classic comfort with our recipe for Tender and Flavorful Kosher-Style Corned Beef Brisket. Whether you’re celebrating a special occasion or just craving a hearty meal, this dish is a timeless favorite that brings together the perfect blend of spices and tenderness. This dish is a celebration of bold spices, slow-cooked tenderness, and the joy of gathering around a delicious meal.
The Art of Corned Beef: Kosher-style corned beef brisket is a culinary masterpiece that starts with quality beef brined to perfection. The unique blend of black peppercorns, mustard seeds, and coriander seeds in our spice rub enhances the natural flavors of the meat, creating a symphony of taste that lingers on the palate.
Low and Slow Cooking: The key to achieving melt-in-your-mouth tenderness lies in the slow cooking process. Whether you opt for a trusty slow cooker or a classic Dutch oven, the gentle heat allows the brisket to absorb the aromatic spices and retain its natural juices.
Aromatic Infusion: Garlic, onions, and bay leaves join the party, infusing the brisket with layers of savory goodness. As the dish simmers, your kitchen will be filled with an irresistible aroma, building anticipation for the culinary masterpiece that’s about to emerge.
Complete the Feast: No kosher-style corned beef brisket is complete without its accompaniments. The addition of cabbage, red potatoes, and carrots not only adds color to the plate but also provides a delightful contrast to the rich and savory brisket.
A Timeless Tradition: Whether you’re observing a special occasion or simply yearning for a comforting meal, our Kosher-Style Corned Beef Brisket is a timeless tradition that brings people together. Share this recipe with loved ones and create lasting memories around the dinner table.
Try our Tender and Flavorful Kosher-Style Corned Beef Brisket recipe for your next gathering, and savor the rich flavors that pay homage to a culinary heritage. Don’t forget to share your experiences and variations in the comments below – we love hearing how these dishes become a part of your family traditions!
Ingredients: For 10 Pounds
- 2.5 Quarts Ice Water
- 3.5 oz Salt
- 1.5 oz Prague Powder No. 1
- 1.5 oz Powdered Dextrose
- Pickling Spice
Processing:
The Brisket is to be injected to about 12-15% of their green weight. After injecting, the brisket is put into a brining bucket, fat side down, and sprinkled with whole pickling spice. The next layer then is packed fat side up. if doing multiple briskets, continue to pack, flesh to flesh, with the pickling spice sprinkled in between, until the brine bucket is full. Add enough of the brine to completely cover the meat. Allow the briskets to cure in a 38-40F cooler for 3-4 days. Once brined the brisket is then ready to cook.
Cooking/Smoking
Cook Low and Slow:
- If using a slow cooker, cook on low for 8-10 hours until the brisket is tender.
- If using a smoker, cover and cook at 300°F for about 3-4 hours or until tender.
Vegetables:
- About 1 hour before the brisket is done, add cabbage wedges, halved red potatoes, and carrot chunks to the slow cooker or Dutch oven
Slice and Serve:
- Once the brisket is tender, remove it from the cooker or oven.
- Slice the brisket against the grain and serve with the cooked vegetables.
Tender and Flavorful Kosher-Style Corned Beef Brisket
Step into the world of classic comfort with our recipe for Tender and Flavorful Kosher-Style Corned Beef Brisket. Whether you’re celebrating a special occasion or just craving a hearty meal, this dish is a timeless favorite that brings together the perfect blend of spices and tenderness.
- Prep Time: 15 Minutes with 3-4 Day Brine
- Cook Time: 3-4 Hours
- Total Time: 3-4 Days
- Yield: 2 Servings per pound 1x
- Category: Beef
- Method: Smoked
- Cuisine: BBQ
Ingredients
- 1 whole kosher-style corned beef brisket (about 4–5 pounds)
- 2.5 quarts Ice Water
- Pickling Spice
- 1.5 oz Powdered Dextrose
- 1.5 oz Prague Powder No. 1
- 3.5 oz Salt
- 1 head of cabbage, cut into wedges
- 6–8 small red potatoes, halved
- 4–5 carrots, peeled and cut into chunks
Instructions
Processing:
The Brisket is to be injected to about 12-15% of their green weight. After injecting, the brisket is put into a brining bucket, fat side down, and sprinkled with whole pickling spice. The next layer then is packed fat side up. if doing multiple briskets, continue to pack, flesh to flesh, with the pickling spice sprinkled in between, until the brine bucket is full. Add enough of the brine to completely cover the meat. Allow the briskets to cure in a 38-40F cooler for 3-4 days. Once brined the brisket is then ready to cook.
Cook Low and Slow:
- If using a slow cooker, cook on low for 8-10 hours until the brisket is tender.
- If using a smoker, cover and cook at 300°F for about 3-4 hours or until tender.
Vegetables:
About 1 hour before the brisket is done, add cabbage wedges, halved red potatoes, and carrot chunks to the slow cooker or smoker
Slice and Serve:
- Once the brisket is tender, remove it from the cooker or oven.
- Slice the brisket against the grain and serve with the cooked vegetables.
Notes
If you wish, you can always use beef rounds if briskets are too expensive or not available
