I look forward to making this dish every year for St. Patrick's Day. Although it takes a little time
to brine the brisket, it's well worth the effort! After you've tasted your very own made-from-scratch version, you simply cannot go back to the store-bought one. And what's the PERFECT accompaniment? Sauerkraut of course! And not just any plain kraut, either. My Cinnamon & Raisin Purple Kraut balances this hearty dish with its subtle sweet and beguiling flavors.
For the Brine:
- 2 quarts (1.89 L) filtered water
- 1/2 cup (120 ml) white wine vinegar
- 1 cup (240 ml) coarse sea salt
- 3 Tablespoons (45 ml) Sucanat or turbinado sugar
- 2 bay leaves
- 1 teaspoon (5 ml) whole peppercorns
- 1 teaspoon (5 ml) mustard seeds
- 1/4 teaspoon (1.25 ml) ground cloves
For the Brisket & Cabbage:
- 8 - 10 lbs. (3.63 - 4.55 kg) beef brisket* (grass-fed is best)
- 4 - 6 cloves garlic, peeled and lightly mashed
- 1 head cabbage, sliced into 6 - 8 wedges with the core
For the Cooking Liquid:
- Enough filtered water to cover the meat 3/4 of the way up
- 1 Tablespoon (15 ml) coriander seeds
- 1/2 teaspoon (2.5 ml) mustard seeds
- 4 - 5 whole cloves
- 4 - 5 whole allspice
- 6 - 8 cloves garlic, peeled
Serves 6 - 8
1. Combine all the Brine ingredients in a large pot and bring to a simmer to dissolve the salt. Allow to cool completely.
2. Place the brisket and garlic in a large baking pan, pot, or roasting bag and pour in the brine. (Cut the brisket into 2 - 3 pieces if necessary to accommodate the container.) Cover and place in the fridge. Allow to marinade for 6 - 7 days. At the half way point, rotate the brisket pieces to ensure that they're marinating evenly.
3. When ready to cook, take out the brisket and discard the brine.
4. Add the Cooking Liquid ingredients and the brisket pieces In a large lidded pot or Dutch oven.
5. Bring to a simmer and cook, with the lid slightly ajar, for 2-1/2 to 3 hours.
6. Place the cabbage wedges into the pot about 20 - 25 minutes before turning off the heat, and cook until they are soft.
Slice the brisket into 1/4" (0.625 cm) slices and serve with a wedge of cabbage and Cinnamon & Raisin Purple Kraut.
*Don't have time to brine the brisket? Well, here's a delicious version made with grass-fed beef from our friends at Stemple Creek Ranch.
Happy St. Patrick's Day!