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The Local Butcher Shop

Pre-Order UNCOOKED Corned Beef Brisket

Pre-Order UNCOOKED Corned Beef Brisket

$73.00
$73.00
Sale Sold out
Size

House Corned Beef – Brisket

Brined in-house over 11 days, the brisket has more marbling and connective tissue, giving you a juicier, more succulent result. Expect a soft, coarser texture with rich, buttery fat.

Brined and uncooked (see instructions below) so you can prepare it fresh at home. Comes with our house spice blend so you can create your own aromatic poaching broth.

Perfect for: melt-in-your-mouth slices and for those who love a more hearty, indulgent cut.

$24.50 per pound. Available from 3 - 10 lbs. Final weights adjusted at fulfillment (+/- 0.3 lb variation). Save 10% when you order a half or whole (which makes it easier for us to portion).

Pickup begins Friday, March 13th. Availability is limited.

Complete the Spread

Don't forget the sides! — add our house-made sauerkraut and house-made mustard to your order. Sharp, tangy, and made to pair perfectly with your corned beef.

Cooking instructions:

  • Remove your corned beef from the fridge up to an hour before cooking and allow to come to room temp.

  • Preheat oven to 300-325 degrees with rack in the lower third position

  • Place your corned beef item in a suitably-sized pot (with a fitting lid) deep enough have it fully submerged. Add water or broth to just cover the meat. 

  • Add your pickling spice (optionally, place your spices into cheesecloth or a large tea strainer/ ball) and bring the pot to just barely a boil over med-high heat 

  • *note you can also bring your water up to a simmer in a different pot and pour the water and pickling spice over.

  • Cover with lid and place in the oven

  • For sliceable meat, cook for a 1 ½ -  2 hours or until the center reaches an internal of 150

  • For meat that shreds, cook a minimum of 2 hours, or the center starts to reach 200 degrees.  The meat should start to pull apart with a fork.  

  • If adding vegetables such as cabbage, add 30 minutes before done.  For denser - root or starch vegetable and 1 hour before done.

  • Once desired doneness, let meat sit in liquid for about 30 minutes.

 

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