A recipe from the March 8, 2024 episode of All Sides Weekend: Chefs In The City provided by WOSU restaurant reviewer Rich Terapak.
- 4-5 pound beef brisket
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2T pickling spice
- 4 cloves garlic minced
- 4 cups water
Optional; whole black peppercorns, mustard seeds and coriander seeds
Combine all the ingredients with the water and stir until the brown sugar dissolves. Place beef in it making sure it is fully submerged.
Cover and refrigerate 5 to 7 days.
Remove from brine and rinse to remove the spices. simmer for four hours.
In the last hour, add cabbage, carrots, and potatoes for classic beef and cabbage dish, very Irish. When cooled slice thin against the grain of the meat.