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
