Corned beef and Kimchi
Ingredients for curing:
#7-8 pound Brisket
Salt 5 ounces
Sugar 5 ounces
Mustard seed- 2 ounces
Garlic powder 1 ounce
Ground ginger 1 ounce
Crushed red pepper ½ ounce
4 ounces of rice wine vinegar
Mix all of the ingredients in a bowl and then coat the entire brisket.
Place in a casserole dish, cover with saran wrap and place in the fridge.
Cure for 1-2 days.
Ingredients for braising:
1 bottle prosecco
2 quarts water
1 whole piece of ginger sliced in half
10 cloves of whole garlic
10 ounces of Kimchi- I prefer the chunks of kimchi-*note- depending on your heat threshold, you can rinse the kimchi in cold water. If you like spice, use everything form the jar.
4 ounces of honey
5 ounces of rice wine vinegar
Two heads of green cabbage, cut into eighths
Rinse all of the dry rub off of the brisket
Place brisket in a large pot-
Add all of the ingredients to the pot.
Bring mixture to a boil and then simmer.
Cook the brisket for approx., 3.5 hours or until tender.
Season with salt and pepper, when the meat is tender.
Serve with Garlic mashed or potato latkes
Serve with chopped kimchi on the side.