I made a decision to make the “actual factor” for St. Patty’s Day this 12 months and brined a 6-pound, well-marbled, first-cut beef brisket.
After its bathtub within the corned beef seasoning brine for five days, I made a decision to cook dinner the brisket in our gradual cooker as an alternative of on prime of the range. I couldn’t match your entire brisket in my 5 1/2-quart gradual cooker, so a 3-pound chunk went into the gradual cooker and the remainder went again into the fridge.
At first, the brisket was submerged beneath the water. After I checked to see the way it was doing after 1 1/2 hours, the meat had curled up and was protruding of the water. I pushed it down, however wasn’t terribly involved as a result of brisket tends to shrink fairly a bit. Positive sufficient, after 30 extra minutes, the brisket was, certainly, lined with liquid.
The brisket cooked for a complete of seven hours on low. I counsel you test to see how the meat is doing alongside the way in which, though some of us warn that you need to by no means carry the lid of a gradual cooker. I discover that it doesn’t add a lot cooking time in any respect. For me, and this specific piece of meat, at that 7 hour mark, the corned beef was tender.
Alongside the brisket I served a casserole of chopped potatoes, cabbage, and onion, which I’d sautéed in bacon fats after which completed within the oven with some Comté cheese on prime. As a lot as we loved the brisket on the primary night time with the casserole, we loved the leftovers much more. I made this glorious corned beef hash twice and served it with poached eggs.
So, what to do with the opposite remaining brisket that didn’t match within the gradual cooker? There was no query. When life provides you brined brisket, make pastrami.
