So I’ve had a few people ask me about my recipe for brining meat….
Using a brine is particularly valuable for leaner roasts originating from the round (round roast, bottom round roast, eye of round roast, rump roast). The brine helps the beef maintain moisture during cooking in a dry method environment (roasting, grilling, smoking). Essentially, the roast is not as prone to denaturing (i.e. squeezing out the water due to protein contraction) if it has been brined. Brining also imparts flavor.
Brining a roast is pretty simple. Any solution with salt counts as a brine. Here’s a recipe that has a great, distinctive flavour.
The base recipe is fairly simple:
- 1/4 cup sugar
- 1/4 cup salt
- 2 tablespoons cracked black pepper
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 Bay leaves
- 1 cup water
Add above to a saucepan and bring to a boil stirring until sugar is dissolved. Remove from heat and add…
3 cups cold water
Place in a zip lock bag or a large pot with meat and brine overnight.
I occasionally then add extra’s as the mood takes me. Things such as crushed garlic cloves, chilli etc can add some zing to your finished product.