HOW DO YOU MAKE A GOOD BRINE FOR BEEF RECIPES

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!

Steps:

• Combine vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stock pot. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
• When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water.
• Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight.
• Remove the turkey carefully, draining off the excess brine and pat dry. Discard excess brine.
• Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.