BEEF ROAST BRINE RECIPES

HOW TO BRINE ROAST BEEF - FIVE EURO FOOD

How to brine roast beef - Five Euro Food image

A delicious brine which gives hints of warming spices to your roast beef joint. Easily adapted and scalable to any size roast.

Provided by Charles

Number Of Ingredients 8

Ingredients

800 ml Water
50 g Sugar
50 g Salt
1 tbsp ground Ginger
1 tbsp Freshly ground Black Pepper
2 tsps ground Cinnamon
2 Star Anise fruits
1 tsp ground Cloves

Steps:

In a large pan, mix together the sugar, salt, ginger, pepper, cinnamon, star anise and cloves and 200ml of the water. Bring the pan to a boil and stir until the sugar has dissolved. Remove the pan from the heat.
Add in the remaining 600ml of water and allow to cool before pouring into a sturdy bag or container. Add in your beef joint and seal. Store the joint in the refrigerator and allow it to sit in the brine overnight at the very minimum. A full 24 - 36 hours is best. While the beef is sitting in the brine, remember to turn the meat periodically to ensure even exposure.
When the time is up, cook your beef joint in your preferred way. I like to heat a pan until very hot and sear the joint all over for a minute or so on each side to seal in the juices and flavours and then roast in a very hot oven until done - about 40-60 minutes, depending on the size of the joint and how well done you like it.
Enjoy hot or cold, in thick slices or thin, as part of a roast or in a sandwich!

BRINE FOR POT ROAST - BIGOVEN.COM

Brine for Pot Roast - BigOven.com image

"Generic brine especially good for beef roasts (2-3 lbs)"

Total Time 12 hours 15 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 9

Ingredients

4 cups hot water
1/2 cup sugar
1 cup kosher salt
2 cups cider vinegar
2 tbsp garlic granulated
3 tbsp onion flakes (or 2 tbsp onion powder)
3 bay leaves
2 tbsp Italian seasoning
1 tbsp Tabasco sauce

Steps:

"1. Combine hot water, sugar and salt in a gallon bag or large container. Mix until dissolved. 2. Add remaining ingredients and mix again. 3. Add roast to bag, close tightly. 4. Place in refrigerator overnight, or at least twelve hours. 5. Remove roast from brining solution and pat dry. 6. Cook as desired."

Nutrition Facts : Calories 123 calories, FatContent 0.370015385213437 g, CarbohydrateContent 21.9077177342678 g, CholesterolContent 0 mg, FiberContent 2.46948456847669 g, ProteinContent 3.14597539085912 g, SaturatedFatContent 0.0621180000843957 g, ServingSize 1 1 Serving (1385g), SodiumContent 86124.3037139735 mg, SugarContent 19.4382331657911 g, TransFatContent 0.127105384834003 g

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BRINE FOR POT ROAST - BIGOVEN.COM

"Generic brine especially good for beef roasts (2-3 lbs)"
From bigoven.com
Reviews 0
Total Time 12 hours 15 minutes
Cuisine not set
Calories 123 calories per serving

"1. Combine hot water, sugar and salt in a gallon bag or large container. Mix until dissolved. 2. Add remaining ingredients and mix again. 3. Add roast to bag, close tightly. 4. Place in refrigerator overnight, or at least twelve hours. 5. Remove roast from brining solution and pat dry. 6. Cook as desired."

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PERFECTLY BRINED BEEF RIB ROAST - BIGOVEN.COM

""
From bigoven.com
Reviews 5
Total Time 30 minutes
Cuisine American
Calories 28 calories per serving

"1) For the Brine: Put 10 cloves garlic, water, kosher salt, and black peppercorns in a large stock pot. Bring to a boil to dissolve the brining blend, and then simmer for 15 minutes. Let cool completely. Move brining solution to a brining bag. 2) At beef roast to brining bag. Cover and refrigerate at least 8 hours, or overnight. 3) For the Roast: Preheat the oven to 275 degrees. 4) Remove the rib roast from brining bag, discard brining solution, rinse the roast, and dry. 5) Place the roast in a roasting pan. Coat the sides of the roast with pepper, garlic powder, onion powder, thyme, and remaining minced garlic. Cover tightly with foil and place in oven. 6) Place in the oven and cook until rare (120 degrees), about 2 hours and 30 minutes. Once the roast reaches 100 degrees, turn the oven off and leave the door closed, until the roast temp reaches 120 degree. 7) OPTION - take a culinary torch, and torch the top to give the crust of the meat a nice golden crunch. 8) Let the meat rest about 20 minutes, then slice and serve. 9) Save the drippings and use them in the gravy."

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