Update from US Wellness Meats: “All the xylitol has been removed from the corned beef brisket and flatiron. The natural spices are clove, cinnamon, and allspice.”
I originally planned on using pre-brined meat for this corned beef brisket so my timing would have been precise. It would have allowed enough time for you to purchase your meat and cook it before St. Patrick's Day. Then I pulled my brisket from US Wellness Meats out of the freezer and realized there were a few ingredients in it that I would prefer not to promote on my site because I don't use them – xylitol and natural flavorings. Just goes to show that you still need to carefully check labels. Even when the product is from such a trusted source such as US Wellness Meats! They have told me that they are in the process of removing those ingredients from their products. The corned beef is on it's way there or has been already. So that's good news!
I needed a plan B though for the interim and that meant getting a plain brisket and then brining and corning it myself. Which takes 4 days. Kind of threw a wrench in my plans! So I'm posting this recipe for you in 2 parts. The first, being the brine. Grab your meat today and get it into the brine and then I will post the recipe for the corned beef with cabbage on Sunday morning! It's a little bit of a time crunch, but this dish wasn't initially created for St. Patrick's day anyhow, so you can enjoy it all year long!
Update:
We had to take an unexpected trip this weekend so I am going to have to let my brisket sit in its brine until Monday. If you plan to make this for St Patrick's Day- any corned beef preparation recipe will work. I usually slow cook mine for 8 hours with cabbage and carrots or simmer it covered for 3 hours on the stovetop. Because this brine is nitrate free, your beef will be more of a gray color than the typical bright pink you are likely accustomed to. This is also a solid recipe to use
Loading...
Suzanne
Why are you adverse to Xylitol?
Eileen
You know, I’m Irish-American & I’ve never made this. You’ve given me a good excuse to change that this year. Thanks for checking the labels carefully, providing an alternative & notifying Wellness, too.
Andréa
That would be, because corned beef is a Jewish dish that Irish immigrants picked up… lol it is as Irish- American as a dish can be!
Kathy
You are so right, it’s really hard to imagine but you are so right IF we don’t go the extra mile to double check each and every single thing to be sure it is safe for us this is EXACTLY how we end up sick as can be, I applaude all of your extra efforts dear girl, you are going to have the MOST awesome St.Patrick’s Day brisket ever! I currently do not eat meat but I appreciate your insight and will pass this post on to those I know that do paretake in eating brisket and to those that will enjoy a great brinning lesson:) Have a happy and blessed St. Patrick’s day! Thank you.
Heather Jones
Can you use sea salt or does it need to be kosher salt?
Against All Grain
I don’t know, I’ve only made it with kosher salt. Try it out and let me know how it works!
George KARAWANNY
Which 1 1/2 cups of Kosher Salt to use in your recipe, Morton’s, Diamond Crystal or something else? Important to know since Morton’s is twice as ‘Salty’ as Diamond Crystal per same volume.
Tara
4 days. Damn. Maybe next year.
Amy U.
If I doubled the amount of meat would I also need to double the amount of brine?
Against All Grain
You should be fine using the recipe as is as long as the meat is fully submerged
Kate
oooh I have always wanted to make brisket…This is going into my recipe file! Thanks… And I would have NEVER thought there would be stuff like xylitol in something like this.
Fionna
Can you leave the meat in the brine for longer? Say 6 days?
Against All Grain
Yes should be just fine! It may be a little more salty but just rinse it off well
julienorvan
are you saying you think xylitol is not good and shouldn’t be in it? I was under the impression that it is healthy to eat instead of sugar, is a natural product, I bought it at a health food store! Please inform me,thanks!
Reggie Buffat
Xylitol feeds the bad bacteria in the intestines even as it is not digested by us. It is a forbidden food in the diet that I follow (SCD).
Kimberly
Do you cut the cabbage into wedges for the slow cooker? Do you add water to the slow cooker? Thanks! I needed something new; look forward to making this! Picked up the brisket and ingredients today!
Kimberly
Do you cut the cabbage into wedges for the slow cooker? Do you add water to the slow cooker? Thanks! I needed something new; look forward to making this! Picked up the brisket and ingredients today
Scott
How essential is the sweetener? Can I leave it out?
tina
Ok peeps.been doing brisket for years…..real simple….salt toughens any meat.while cooking causes membranes to cluster.avoid the salts.i use Italian salad dressing….and beer ..2 hours only to marinade….never over cook brisket….it’s beef……meat will not taste if alcohol….after 2 hours put in oven bake with a mustard apple cider vinegar braise….devine….
Whitney
So the point of a brine (which has to contain salt) is to add flavor as well as promote juiciness… I have never heard of salt toughening meat but just for some background… you have to put the salt in or there isn’t a point in brining.. and corned beef is traditionally in a brine.. so you won’t get that same corned beef taste if you marinate in Italian dressing for 2 hours… probably tastes great, just not like corned beef 👍🏻
Magda
If I have only 2lb brisket, can I cut the brine recipe in half or do I still need to use the same amount of ingredients?
mort
Any way to incorporate brine and cook at same time??
Danielle
Hi! In this recipe, I allow the meat to brine fully to get the most flavor and then cook. I have the full recipe here on how to prepare it – https://againstallgrain.com/2013/03/20/corned-beef-and-cabbage-with-parsnip-turnip-puree/.
I haven’t experimented with eliminating the brine time but I like the idea of incorporating both!