April: Created page with "Category:Cooking === Ingredients === ===== Brine ===== * 4 quarts water * 1 cup kosher salt * 1/2 cup packed brown sugar * 1/3 cup Badia brand extra fancy pickling spice * 5 green cardamom pods * 3 star anise * 2 tsp pink curing salt * 4 garlic cloves minced ===== Cooking ===== * 5 lb beef brisket * 3 Cups beef broth * 1 Cup brine * 1 lb baby carrots * 1.5 lb small tricolor potatoes * 1 small head of green cabbage cored and quartered === Instructions === =====..."

2024-11-16T23:14:25Z

Created page with "Category:Cooking === Ingredients === ===== Brine ===== * 4 quarts water * 1 cup kosher salt * 1/2 cup packed brown sugar * 1/3 cup Badia brand extra fancy pickling spice * 5 green cardamom pods * 3 star anise * 2 tsp pink curing salt * 4 garlic cloves minced ===== Cooking ===== * 5 lb beef brisket * 3 Cups beef broth * 1 Cup brine * 1 lb baby carrots * 1.5 lb small tricolor potatoes * 1 small head of green cabbage cored and quartered === Instructions === =====..."

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[[Category:Cooking]]
=== Ingredients ===

===== Brine =====

* 4 quarts water
* 1 cup kosher salt
* 1/2 cup packed brown sugar
* 1/3 cup Badia brand extra fancy pickling spice
* 5 green cardamom pods
* 3 star anise
* 2 tsp pink curing salt
* 4 garlic cloves minced

===== Cooking =====

* 5 lb beef brisket
* 3 Cups beef broth
* 1 Cup brine
* 1 lb baby carrots
* 1.5 lb small tricolor potatoes
* 1 small head of green cabbage cored and quartered

=== Instructions ===

===== Making the Brine =====

# In a large stock pot, add the water, kosher salt, brown sugar, pickling spice, cardamom pods, star anise, pink curing salt, and garlic. Stir and bring to a boil. Lower to simmer and cook until salt and sugar have dissolved. Turn off the heat and cool.
# Place the beef in a large sealable plastic bag and pour the cooled brine liquid over it. Seal the bag and place in a dish large enough to catch liquids should the bag leak. Store in a refrigerator for 8 days, turning the beef on day 4. (Can be cured 10 days if needed/or preferred, turning the meat halfway through the timeframe)
# At the end of the final day, remove the beef from the liquid, skim out the spices and discard all but 1 cup of the brine.

===== Cooking =====

# Place the beef on the instant pot rack.
# Pour in 3 cups of beef broth and 1 cup of brine.
# Use the reserved spices to cover the top of the beef. Save any extra to mix into the vegetables.
# Lock lid in place and close the vent. Select high pressure and set for 90 minutes with a natural pressure release NOT quick release.
# Remove the corned beef and wrap in aluminum foil to keep it warm while you prepare the vegetables.
# Add potatoes, carrots and cabbage to the liquid in the pot. Leave 2 inches of space at the top of the vegetables to avoid overflow!
# Seal the lid and set to high pressure for 3 minutes. Do a quick pressure release.
# Serve with the corned beef.

Corned beef - Revision history