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Choose a large brisket, but keep in mind how big your roasting pan and pot are.
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Larger briskets cook too slowly and become tough after staying in the smoker for so long.
Cover the corned beef brisket with large sheet of heavy duty aluminum foil.
In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice.
Put the brisket in a large pot with a lid or in a Dutch oven.
While making the marinade in a large bowl, you chill some brisket in your freezer, which makes it easier to slice the beef thinly.
There's a large smoker for slabs of brisket and ribs, piles of pulled pork, sausages and chicken by the portion or the pound.
Of course, there are meat shops that do have brisket, particularly the large ones that buy whole sides or quarters of beef at a time and do the butchering themselves.
Place the corned beef brisket in a large pot along with 6 peppercorns.
Place the brisket in a large baking dish and pour the marinade over the meat, making sure it is covered on all sides.
Submerge the corned beef brisket in a large pot of boiling water boil five hours before you plan to eat; add any included flavoring pack or pickling spice.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com