• The Brine

    People have asked us a consistent question "what do I do with Brine?"

    There are many things you can do with Brine..but here are a few...

    Drink it Straight

    You can simply drink the brine!

    What does this do?

    • Boosts Gut Health
    • Helps with Muscle Cramps
    • Helps You Stay Hydrated
    • It is a Fat Free Recovery Aid
    • A Cheap / Affordable electrolyte drink
    • It Contains Antioxidants
    • It Aids in Weight Loss
    • ...and Helps Control Blood Sugar Levels

    Quick Kraut

    When you have finished all the pickles in the jar shred some cabbage and pack the jar full with brine in the jar.  Put the lid on and leave on the counter at room temperature for 2 days.  Put back in fridge...Voila.....Quick Kraut

    Salad Dressing

    1 part Brine to 1 part Super Quality Olive Oil.  Add mustard and black pepper and shake well!  Pickle Dressing !  Yay!

    Brine a Brisket or Chicken

    Save the brine from Several Jars and you can brine a brisket or Chicken....You can brine your meats for 24-48 hours.  Best chicken and brisket you will ever have!!

    Brisket

    https://www.foodnetwork.com/recipes/brisket-5497027

    https://food52.com/recipes/67975-ruth-s-brisket

     

    Chicken

    https://www.allrecipes.com/recipe/238385/pickle-brine-chicken/

    https://thewoodenskillet.com/pickle-brine-chicken/

    OR

    Read all…before attempting

     

    Ingredients

    If you can, Brine the brisket for 24 -48 hours ahead of time.  I have 3 jars of brine for you

    Brisket – 4-9 lbs

    • Salt 1-2  teaspoons  (if not brining)
    • Mustard powder –amount depends on the size of the brisket
    • Pepper  1 teaspoons
    • Paprika 1 tablespoon
    • Celery Seed  1 tablespoon
    • Onions x 2
    • Garlic  entire bulb
    • Tomato Paste
    • Chicken or Beef Stock
    • Red wine
    • Herbs (optional)

    After brining (about 24-48 hours?), add salt (only if not brining) and pepper, paprika, celery seed power sear in pan. …try 4 sides and try to get a good crust.    Spread with MORE mustard powder and paprika BEFORE YOU put in dutch oven  cooker.

    Sautee the onions and garlic and they should be at the bottom of the Dutch oven.

    Add some herbs (I'm thinking thyme and rosemary- are good …these can go on top ), a couple tablespoons tomato paste and some wine Red Wine and Chicken broth

    • Sautee the Onions and Garlic separately and add to the Dutch Oven
    • Add the Stock, wine and tomato paste
    • Carefully Place the brisket on top of this (after it is seared)
    • The liquid should be about 1 inch high from the bottom before you put in … Temperature is 205 F  (6-8 hours)

    Cook low and slow for many hours...  1 hour per lb…usually about 6-8 hours

    At the end of the 6-8 hours turn your oven to Broil and broil for 10 minutes to get finishing crust  (watch carefully)

    Take out of the Dutch oven …let rest for 15-30 minutes

    While this is happening blend the contents of the Dutch oven into Gravy with hand blender …..Yummy Yum yum

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