The brisket went into the brine yesterday. I’m a little behind on the 5-day soak, but somewhat intentionally. We’re away this weekend and aren’t planning to have our corned beef and cabbage until Sunday night. That, and we don’t normally have it on St. Patrick’s Day itself anyway, a Scottish family quirk for sure!
This is a basic 5% brine with kosher salt, pink salt, brown mustard seeds, crushed garlic cloves, chili flakes, cloves, allspice berries, and a cinnamon stick, pretty close to Ruhlman’s recipe. I cut the brisket in half, and both pieces are happily swimming in a tub in the back of the fridge. And as much as I’m looking forward to the corned beef and cabbage on Sunday night (with Suzanne Goin’s excellent green parsley sauce from Sunday Suppers), I’m psyched to have leftovers for breakfast hash on Monday or Tuesday. I might also smoke the smaller piece for pastrami, and if we make a loaf of rye bread put together a nice little Reuben from scratch.