Crap-Free Corned Brisket
I've never found one single store version of corned meat I'd want to eat on a regular healthy-eating day. They're all full of preservatives (usually chemicals) and sugars. When I found out how easy it is to make a simple 2-ingredient brine I realised that was the solution... no more shop and market searching for a 'clean' bought variety! DIY baby!
My first attempt turned out absolutely brilliantly. I used brisket we were
gifted from a friend and the simplest brine method ever. Here it is for you!
3/4 cup pure salt (Himalayan, native Australian, natural rock salt)
About 2L filtered/spring water
About 1.5-2kg grass-fed beef brisket (or any slow-and-low beef cut)
More water for later
Large container with lid (or use biodegradable plastic wrap, or beeswax wrap)
1. Gently heat the water and salt in a saucepan on the stove, whisking until most or all of the salt has dissolved. This makes the salt brine.
2. Trim the excess fat from the brisket, place the brisket in a large container then cover it with the salt brine liquid, place a lid/covering on and refrigerate for 3-4 days. If the meat floats and exposes some flesh to the air simply place some sort of weight on top (like a plate) to keep the meat submerged in the brine.
3. Remove the brisket from the brine, rinse really well under running water then place in the slow cooker, covering with water and leaving on low heat for about 20-24 hours or until the meat feels fairly soft when a knife or fork is inserted into the centre.
4. Remove the meat from the slow cooker and let cool down before pulling apart with forks or your fingers. It will still be quite salty so you won't need to add salt to this when you eat it.
For a non-carnivore version add your favourite dried herbs to the brine (bay leaf, pepper, oregano etc)