Corned Beef Brisket Recipe

By Jean Teller
Published on February 10, 2011
article image
iStockphoto.com/Andrea Skjold
While a Reuben sandwich traditionally contains sauerkraut and corned beef, take the sandwich in a different direction by substituting coleslaw.

Ann Heckenlively, Hanston, Kansas, wrote in, in hopes someone can help her with a corned beef recipe.

Main Story:
Recipe Box: A Sandwich Recipe in the Making

Angela Barnes, White Cloud, Michigan, offers this Corned Beef Brisket recipe, writing, “(The recipe is) from Charcuterie by Brian Polcyn, a local chef here in Michigan. I always use brisket, but I think a flat chuck roast would work. … The pink salt (a curing salt containing nitrite) is a necessary preservative, and it can be obtained from a local meatpacker. I get mine online from Butcher & Packer out of Detroit; their shipping is reasonable and their service is great (www.Butcher-Packer.com).” 

Make sure and use the homemade Pickling Spice recipe for the Corned Beef Brisket. It really helps set it apart.

Corned Beef Brisket

Brine:

Online Store Logo
Need Help? Call 1-866-803-7096