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Salt Beef
Recipes
Salt Beef
8 servings
5 days total (Active 30 minutes)

Ingredients

  • 2 quarts water
  • 7 oz salt
  • 2.75 oz sugar
  • 2 bay leaves
  • 2 cloves garlic
  • 0.5 oz pickling spice
  • 2 lb beef brisket
  • 4 large, zip-top freezer bags
  • 2 large carrots
  • 2 large white onions

Steps

    1. Place water in large stockpot and add salt, sugar, bay leaves, garlic, and pickling spice. Bring to a boil, remove from heat, and set aside to cool.
    2. Place 2 bags into remaining 2 bags. Divide brisket evenly between doubled bags, then divide brine evenly over brisket. Remove as much air as possible and seal bags tightly. Place on bottom shelf of refrigerator and turn daily. Brisket for salt beef can remain in the brine for 5–7days.
    3. Remove beef from brine, rinse, and pat dry; discard marinade (wash hands). Chop carrots and onions roughly. Put beef, carrots, and onions into large stockpot and cover with water. Bring to a boil, then reduce heat to low and simmer for 2–4 hours, adding water as needed to keep beef covered, until beef is 190°F (for shreddable).

Amount per ⅛ recipe serving: Calories 140, Total Fat 3.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 2030mg, Total Carb 6g, Fiber 1g, Sugars 4g, Protein 20g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 10%