COOK
SHOP
Magnifying glass search icon
Baseboard page divider

Shred Head Butter and Bread- RELOADED

 

Course: Sides & Salads
Keyword: cabbage, Pork, pork rinds

Shred Head Butter and Bread- RELOADED

ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
This application was originally developed for a 2001 episode of Good Eats called "Head Games". It was literally nothing but cabbage, butter, and a bunch of bread crumbs and when we recently made it (we had a lot of leftover cabbage), I was not amused...or at least my mouth wasn't. After a bit of tinkering, the dish morphed into something more like the insides of a classic eggroll...and there's nothing wrong with that.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 1/2 teaspoons whole coriander seeds, roughly cracked with mortar and pestle
  • 1 1/2 teaspoons caraway seeds
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup crushed seasoned croutons
  • 1 cup crushed pork rinds
  • 12 ounces ground pork
  • 2 1/2 teaspoons kosher salt, divided
  • 16 ounces shredded green cabbage (about half a medium head)
  • 1/4 cup water
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons hot deli mustard*
  • 1/4 cup golden raisins, chopped**
  • Optional condiments: sweet chili or duck sauce, sweet soy sauce, hot sauce

Specialized Hardware

Mortar and pestle
Large saute pan (11-12-inch)
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes

Procedure

  • Park a large saute pan over medium heat for 2 minutes. Add the cracked coriander and caraway seeds and toast until fragrant, 2 minutes. Add 2 tablespoons of the butter, the croutons, and the pork rinds, and cook, stirring constantly until golden brown and toasty, about another 2 minutes Remove the crumb mixture to a bowl to cool. Carefully wipe out the pan with a dry kitchen towel or paper towel and return to the burner.
  • Melt the remaining tablespoon of butter in the pan then add the ground pork. Break up clumps of meat with a wooden spoon or spatula and add 1 teaspoon of the salt. Cook, stirring occasionally, until nicely browned, 5 minutes.
  • Add the cabbage, water, remaining 1 1/2 teaspoons salt, and the pepper and cook for 1 minute. Then, add the rice wine vinegar, mustard, and the raisins and cook another minute, ensuring everything is well incorporated.
  • Serve the cabbage salad warm, topped with the crunchy crumb mixture and a drizzle of the condiment of your choice. ( I also like it room temperature.)
*"Deli mustard" is a pretty loose designation that refers to a wide range of spicy "brown" mustards. Our brand of choice here at BrainFood Industries is Mr. Mustard, which contains a fair amount of onion powder and garlic. Although it does contain some sugar, it tastes less sweet to me than say Gulden's, which still qualifies as deli mustard. What I certainly would't use here is anything calling itself "Dijon," which of course contains white wine...not a welcome flavor in this dish.
**Yes, I do say that raisins are ALWAYS optional, and indeed they are. That said, the pop of sweet that golden raisins deliver here really helps the dish and I can't just dump M&M's in there so...

Gazpacho Bulgur Bowl

 

Course: Sides & Salads
Keyword: bulgur

Gazpacho Bulgur Bowl

Gazpacho bulgur bowl with tomatoes, cucumbers, bulgur wheat, and fresh herbs
ACTIVE TIME: 20 minutes
TOTAL TIME: 55 minutes
This recipe originated in a Good Eats episode from 2003 called "Ill Gotten Grain." I seem to remember (20 years ago) that it worked out just fine, but I tried it again recently and...no. So we started reloading it and when we got the flavor right, the liquid was still way off; it ate more like a tabouleh than a soup. But the more I ate it, the more I liked it so, what was once a summery soup has transitioned into a summery salad. Also, I do believe cooking this in the microwave produces a superior texture.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 cup water
  • 1 cup tomato puree
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 cup bulgur wheat
  • 1 large clove garlic, minced
  • 4 scallions, chopped
  • 2 medium Roma tomatoes, seeded and diced (1 cup)
  • 1 medium cucumber, peeled, seeded, and diced (1 cup)
  • 1/2 large green bell pepper, seeded and diced (3/4 cup)
  • 1 1/4 teaspoon hot sauce
  • 2 tablespoons sherry vinegar
  • 3 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
Gazpacho bulgur bowl with tomatoes, cucumbers, bulgur wheat, and fresh herbs
ACTIVE TIME: 20 minutes
TOTAL TIME: 55 minutes

Procedure

  • Combine the water, tomato puree, and 1/2 teaspoon of the salt in a large microwave safe mixing bowl. Microwave on high power for 7 minutes, or until liquid comes to a boil. Stir the bulgur into the water mixture and cook another 3 minutes on high.
  • Carefully remove the bowl from the microwave, cover tightly with plastic wrap, then park on the countertop for 15 minutes. Then, remove the plastic wrap, fluff the bulgur with a fork and cool for 10 minutes.
  • Stir the garlic, scallions, tomatoes, cucumber, green pepper, hot sauce, vinegar, and the remaining salt into the bulgur with a large spoon or silicone spatula, then fold in the cilantro and mint. Cover and cool to room temperature before serving. (To store, tightly cover and refrigerate for up to a week. Bring to room temp to serve.)

Nola-spired Stuffed Artichoke

 

Course: Appetizer
Keyword: stuffed artichoke

Nola-spired Stuffed Artichoke

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
There are a lot of unique dishes of Italian origin - or inspiration - that can only be found in and around New Orleans, and this is one of them. This particular version started as a culinary love letter from our culinary producer Lynne Calamia to her husband Marc, who's apparently crazy for the stuff. We've twisted it up a bit with Korean Gochugaru pepper flakes, and a bit more anchovy than is typical. Technically you can use saltines but I think Ritz play is stronger, and no they don't pay me to say that.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 whole Green Globe artichoke
  • 1/4 cup plain breadcrumbs
  • 1/2 cup crushed buttery crackers (about 12 crackers, we like Ritz)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Gochugaru pepper
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 anchovies, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons finely chopped parsley

Specialized Hardware

8-quart pot with fitted lid
Folding metal steamer basket
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes

Procedure

  • Place steamer basket into an 8-quart pot and add enough water to come up to nearly the bottom of the basket.
  • Trim the artichoke by cutting the stem at the base so that it sits upright. Cut the upper third off the top with a sharp chef knife or serrated bread knife then trim the sharp tips off the remaining leaves with kitchen shears. Rinse under cold running water, drain briefly stem side up then flip and place stem side down in the steamer basket.
  • Turn the heat to high and bring the water to a boil. Once it's boiling, reduce the heat to low, cover with the lid, and steam for 30-35 minutes. You'll know it's cooked when pierced easily with a paring knife at the stem, or the leaves easily pull away. Remove the artichoke and set aside to cool while you make the stuffing.
  • Combine the breadcrumbs, crackers, salt, Gochugaru, and garlic in a medium bowl. Heat 2 tablespoons of the olive oil in a 10-inch saute pan over medium heat until shimmering, about 2 minutes. Add the crumb mixture to the pan and cook, stirring until golden brown and fragrant, 1-2 minutes. Remove from the heat and cool for 10 minutes.
  • Add the anchovies and lemon juice to the cooled crumbs, then fold in the parmesan and parsley.
  • Position a rack in the upper third of the oven and set the broiler to high. Make a well in the center of the stuffing mixture and place the cooled artichoke in it. Spoon the stuffing into the spaces between the leaves until there's no more stuffing to stuff. Drizzle the top with the remaining olive oil and place on a foil-lined sheet pan. Broil for 2-3 minutes until the stuffing is brown and crisped.
  • To eat: pull a leaf, stuffing side up, and bite, letting your top teeth scrape off the stuffing along with the flesh from the petals. Once you reach the center, you'll want to scoop and discard the small spiny leaves along with the hairy choke with a small knife or grapefruit spoon. You'll then be rewarded with the tender heart (the best part).
    Stuffed artichokes are equally delicious warm or at room temperature.

Hot Spinach and Artichoke Dip- RELOADED

 

Course: Appetizer
Keyword: Dips

Hot Spinach and Artichoke Dip- RELOADED

ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 12 ounce bag frozen artichoke hearts, thawed
  • 10 ounce box frozen spinach, thawed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, divided
  • 3 cloves garlic, grated on rasp (microplane), divided
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine (pinot grigio or sauvignon blanc)
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1 1/2 cups freshly grated parmesan cheese
  • 3/4 cup crumbled feta cheese

Specialized Hardware

10-inch cast-iron skillet
The afore-mentioned microplane
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes

Procedure

  • Set a rack in the upper third portion of your oven and turn the broiler to high.
  • Place the artichoke hearts in a clean kitchen towel or several layers of paper towels and squeeze with your hands to remove as much liquid as possible, then roughly chop. Repeat with the spinach.
  • Heat a 10-inch cast iron skillet over high heat for 2 minutes. Add the olive oil followed by the chopped artichokes, and 1/2 teaspoon of the salt. Stir to combine, then press down with a large spoon or spatula and don't touch for 3 minutes. Then stir, press again, and cook until deeply browned, another 3 minutes.
  • Meanwhile, in a medium bowl, thoroughly combine the cream cheese, sour cream, mayonnaise, lemon juice, and half the garlic. Fold in half the parmesan and half the feta, and set aside.
  • Add the second half of the garlic to the artichoke mixture along with the red pepper flakes and cook for 1 minute, stirring constantly.
  • Add the spinach to the pan along with the remaining salt and cook for 1 minute, breaking up any clumps. Then, stir in the wine and cook until the pan is almost dry.
  • Kill the heat and stir in the cream cheese mixture. Smooth the top with a spatula then top with the remaining parmesan and feta.
  • Place the dip in the oven and broil for 3 minutes until the top is browned and bubbling, then serve warm with pita chips or crackers of your choice.

Trout Piccata

 

Course: Mains
Keyword: trout

Trout Piccata

ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 2 servings
The etymology of piccata is somewhat mysterious, and the actual definition is equally shadowed but for culinary purposes, it refers to cutlets (veal, chicken, turkey, etc.), dredged in flour, pan fried, and finished with a sauce of capers, lemon, and usually wine. It's quite similar to what the French call meunière, only that preparation depends on brown butter , a flavor that I'm not fond of with fish, not to mention the fact it's really easy to burn butter on the way to browning it. The twist here is the addition of almond flour which means we're also flirting with trout almandine here. If you'd like a completely gluten free version of this dish that depends solely on almond flour in the dredge, you can find it here: Trout Piccata (Gluten Free)
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 2- 4-ounce skin-on trout filets, or 1- 8-ounce filet
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons almond flour
  • 3 tablespoons high quality unsalted butter (we like Kerrygold), divided
  • 2 tablespoons brined capers, drained but not rinsed
  • 1/2 cup white wine (pinot grigio or sauvignon blanc)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped parsley, divided

Specialized Hardware

12-inch saute pan (I prefer a black steel pan)
fish turner or other thin spatula to flip fish (I'm a fan of those made by Peltex)
small mesh sieve
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 2 servings

Procedure

  • Dry the filets by blotting with paper towels, then season the flesh side with salt and pepper.
  • Combine the all-purpose and almond flours in a pie plate and dredge the fish on both sides, shaking off any excess. Place on a wire cooling rack and rest for 10 minutes. When the 10 minutes are up, dredge the fish again and return to the rack.
  • Park a 12-inch saute pan over medium-high heat for 2 minutes. Add 2 tablespoons of the butter and swirl the pan to evenly coat.
  • Hold the end of the filet(s) with the skin side facing you and carefully lay it flesh-first into the butter, making sure to lay it away from you so that the filet blocks any splattering butter. Give the pan a few jiggles to ensure the fish doesn't stick. Cook for 2 minutes, gently shaking the pan every now and then, until a golden crust forms.
  • Carefully flip the filets away from you with a fish turner or any flexible, slotted spatula, and give the pan another jiggle. Continue to cook until the skin is browned and crisp, about 2 minutes more. Remove to a plate.
  • Reduce the heat to low and add the capers to the pan, shaking constantly for 1 minute or until they start to brown.
  • Carefully add the wine. (If the pan is really hot and you're cooking on gas, this is a potential flambe moment!) Follow with the lemon juice, and 1 tablespoon of the parsley. Return the heat to medium-high and simmer 2 minutes, or until the sauce slightly thickens.
  • Finish the sauce by whisking in the remaining tablespoon of butter. Once it's completely incorporated, kill the heat and immediately spoon sauce over fish.
  • Garnish with the remaining parsley and serve.

Strip Steak with Pepper Cream Sauce

 

Course: Mains
Keyword: Beef, Gluten-Free, Meat, Strip Steak with Pepper Cream Sauce, Weeknight Dinner

Strip Steak with Pepper Cream Sauce

ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 2 servings
A simple yet flavorful sauce of heavy cream, cognac, and two kinds of pepper transforms ordinary cuts of beef into mouthwatering steaks that are good enough for company.
This recipe first appeared in Season 8 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 2 (10 to 12-ounce) strip steaks, 3/4- to 1-inch thick
  • 1 teaspoon Kosher salt
  • 1 teaspoons freshly ground black pepper
  • 2 tablespoons clarified butter
  • 3/4 cup beef stock or broth
  • 3/4 cup heavy cream
  • 3 tablespoons cognac
  • 1 tablespoon green peppercorns in brine, drained and slightly crushed
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 2 servings

Procedure

  • Heat oven to 200ºF.
  • Sprinkle steaks evenly on both sides with the kosher salt and black pepper. Melt the butter in a 12-inch, heavy-bottomed sauté pan over medium-high heat. Once butter is hot, add the steaks and cook until browned on both sides, 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a wire rack set on a half sheet pan; place in oven to keep warm.
  • Add the stock to the sauté pan, whisking to release the crispy bits from the bottom of the pan, and reduce for 3 to 4 minutes. Add the cream, cognac, and green peppercorns to the pan, and cook, whisking constantly, until sauce thickens just enough to coat the back of a spoon, 3 to 5 minutes.
  • Place steaks on plates, top with sauce, and serve immediately.

Leeked Whipped Potatoes

 

Course: Sides & Salads
Keyword: Holidays, Leeked Whipped Potatoes, Thanksgiving

Leeked Whipped Potatoes

ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 12 servings
There are many simple pleasures in Thanksgiving dishes, but mashed potatoes are the topper. Kids love 'em, adults love 'em, and you're about to love making them.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 4 pounds russet potatoes (about 7 medium)
  • 11 tablespoons high-quality unsalted butter
  • 1 leek, white and light green parts only, cleaned and sliced into thin rings
  • 2 tablespoons chopped fresh chives
  • 1/4 cup kosher salt, divided
  • 6 fluid ounces heavy cream
  • 1/2 teaspoon freshly ground white pepper, plus more to taste

Specialized Hardware

Salad spinner
a colander that fits into a large bowl or a pot with a pasta insert for soaking potatoes
Potato masher
Electric hand mixer
ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 12 servings

Procedure

  • Peel and roughly chop the potatoes into quarters (if potatoes are especially large cut them into 2-inch pieces).
  • Place potatoes in a salad spinner or a colander set inside a large bowl. Fill with water to cover the potatoes by 1 inch and let soak 30 minutes. (Covered potatoes can be refrigerated for up to 4 hours.)
  • Meanwhile, combine the butter, leeks, and chives in a 2-quart saucepan and place over medium heat. When the butter has melted and it starts to bubble, reduce the heat to low and simmer until the butter is flavorful but the solids have not browned, 10 minutes. Remove from the heat and let steep for 20 minutes. Strain through a fine sieve and set the butter aside. (The solids can be reserved for stirring into the final dish or for another use.)
  • Remove the potatoes from the water and drain, being careful not to stir up the starch that has settled on the bottom. Move the potatoes to a 6-7-quart pot and cover with fresh water by 1 inch. Add 3 tablespoons of the salt and place over high heat until water comes to a gentle boil. Reduce the heat to medium to maintain a gentle but not full or “rolling” boil. Cook the potatoes gently until the internal temperature of the potatoes reaches 205 degrees and the thermometer probe meets barely any resistance, 10-12 minutes.
  • Drain the potatoes then rinse thoroughly with hot water and allow to drain again.
  • Heat the cream in the microwave for 45 seconds to 1 minute, or until the temp is around 120 F. Avoid boiling.
  • Return the potatoes to the pot and stir over low heat for 1 minute to dry them further. Add the melted butter then roughly mash the potatoes with a potato masher, being sure to press the masher all the way to the bottom of the pot. Add the warmed cream and white pepper. Add the remaining tablespoon of salt a teaspoon at a time to your liking. You may not need all of it.
  • Whip the potatoes with an electric hand mixer, starting on low then boosting the speed to high for 30 seconds. Scrape the sides of the bowl, add the reserved leeks and chives if desired, and whip for 10 more seconds. That's it. Whipping any further will result in gluey...not fluffy. Transfer to a large (ideally warmed) bowl and serve to a grateful world.

Beef Carpaccio

 

Course: Appetizers
Keyword: Appetizers, Beef, Beef Carpaccio, Dairy-Free, Gluten-Free, Italian

Beef Carpaccio

ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours 35 minutes
Yield: 4 servings
This classic raw beef application gets a tangy bite from a light arugula salad simply dressed in vinaigrette and Parmesan.
Once upon a time, there was an Italian renaissance painter named Vittore Carpaccio who was famous for the brilliant use of red in his compositions. An exhibit of his work during the 1950s inspired the owner of Harry's Bar in Venice, Giuseppe Cipriani, to invent a dish that would capture just that hue. He named it, aptly enough, "carpaccio," and it was built on a bed of raw beef.
Note: I've never heard tell of anyone, ever, in the annals of recorded culinary history catching a disease (much less a deadly one) from carpaccio. Still, my attorneys insist that I reiterate the possible dangers of consuming raw meat. So there.
This recipe first appeared in Season 9 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours 35 minutes
Yield: 4 servings

Procedure

  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  • After 2 hours, unwrap the tenderloin and thinly slice the beef into 1/8- to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper, and/or Parmesan.

Molasses Coffee Marinated Pork Chops

 

Course: Mains
Keyword: Gluten-Free, Make-Ahead, Meat, Molasses Coffee Marinated Pork Chops, Pork, Southern, Weeknight Dinner

Molasses Coffee Marinated Pork Chops

ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 4 servings
Molasses and strong coffee bring depth of flavor these easy grilled pork chops. The well-balanced marinade does double duty as a thick and flavorful glaze that transforms the humble chop into an entree special enough for company.
This recipe first appeared in Season 12 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 cup strong coffee, at room temperature
  • 6 ounces molasses, by weight
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more for seasoning meat
  • 1/2 teaspoon ground ginger
  • 6 to 8 sprigs fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6- to 8-ounce) 1-inch thick, bone-in pork chops

Specialized Hardware

Charcoal or gas grill
Digital instant-read thermometer
ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 4 servings

Procedure

  • Combine all of the ingredients in a 1-gallon zip-top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
  • When ready to cook, heat a grill to medium-high.
  • Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium, and boil gently, stirring often, until reduced to about 1/2 cup, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced.
  • Meanwhile, grill the pork chops until they reach an internal temperature of 145ºF, 3 to 4 minutes per side. Allow the pork chops to rest 5 minutes before serving with the glaze.

Corned Beef

 

Course: Mains
Keyword: Beef, Corned Beef, Make-Ahead, Meats, St. Patrick's Day

Corned Beef

Tender and juicy, slow cooker corned beef served on toasted rye bread with a pickle on top
ACTIVE TIME: 30 minutes
TOTAL TIME: 5 days 4 hours
Yield: 6 to 8 servings
For juicy and tender corned beef, pull out the slow cooker to make it easy. It takes a little longer, but you don't have to babysit the beef quite as much.
Corned Beef is distinctively pink because of pink salt (aka Prague Powder #1, aka DQ Cure), a combination of sodium chloride, sodium nitrite and a bit of pink dye, supposedly added to prevent it being confused for regular salt. It's readily available via the Interwebs, but may also be procured from your local butcher shop or kitchenware store. Technically, you can make corned beef without it, but I’d sure miss that color.
This recipe first appeared in Season 10 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

Specialized Hardware

6-to 8-quart stockpot
Slow cooker (optional)
Tender and juicy, slow cooker corned beef served on toasted rye bread with a pickle on top
ACTIVE TIME: 30 minutes
TOTAL TIME: 5 days 4 hours
Yield: 6 to 8 servings

Procedure

  • Place the water in a large 6- to 8-quart stockpot along with the salt, sugar, pink salt, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, and ginger. Cook over high heat until the salt and sugar have dissolved.
  • Remove from the heat and add the ice, stirring until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45°F. Once it has cooled, place the brisket in a 2-gallon zip-top bag and add the brine. Seal and lay flat inside a leak-proof container, cover, and refrigerate for 5 days. Check daily to make sure the beef is completely submerged and stir the brine. I like to flip the bag and give the brine a quick massage every day, but that's just me...
  • After 5 to 10 days, remove from the brine and rinse well under cool water.
  • For slow cooker: Place the brisket into a large slow cooker, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Cover and cook on high for 8 hours.
  • For stovetop: Place the brisket into a large pot, add the onion, carrot, and celery, and cover with 1 inch of water, about 2 quarts. Set over high heat and bring to a boil. Reduce heat to low, cover, and gently simmer for 2 1/2 to 3 hours, or until the meat is fork tender.
  • Remove from the pot and thinly slice across the grain. Serve on toasted rye bread or in corned beef and cabbage. Store any uncut leftovers in the cooking liquid.