Gary H. NJ
TVWBB Platinum Member
Some of you may remember this post. I cured the flat for corned beef; kept half and gave half to a friend. First time I've ever cured a brisket, but it made the best corned beef I've ever had. Now I'm ruined for the store-bought stuff. 
After an hour of shoveling snow, it was just the ticket for dinner. I followed the recipe in Charcuterie, but there are others on the internet -- they all seem about the same. Next time I'll just make a half batch of the curing brine, since that's all I used, storing the brisket flat (about 6 pounds total, cut in half) in a 2-gallon ziplock bag in a large pot in the fridge.
After the curing, simmered the brisket for about 3.5 hours until tender, removed it and boiled the potatoes. Served with organic broccoli. Very simple, but tasty. I like my brisket with plenty of mustard.
Simmered.
Sliced.
Plated.
Now it's your turn. As simple as making bacon....
After an hour of shoveling snow, it was just the ticket for dinner. I followed the recipe in Charcuterie, but there are others on the internet -- they all seem about the same. Next time I'll just make a half batch of the curing brine, since that's all I used, storing the brisket flat (about 6 pounds total, cut in half) in a 2-gallon ziplock bag in a large pot in the fridge.After the curing, simmered the brisket for about 3.5 hours until tender, removed it and boiled the potatoes. Served with organic broccoli. Very simple, but tasty. I like my brisket with plenty of mustard.
Simmered.
Sliced.
Plated.
Now it's your turn. As simple as making bacon....
