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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

Methods

  • Rinse all of the dry rubs 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.

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Paul Zweben, Licensed Associate RE Broker
pzweben@elliman.com
Carolyn Zweben, Licensed Associate RE Broker
czweben@elliman.com
1995 Broadway, New York, 10023

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