Brining is a traditional method for tenderizing and curing beef. Well known brined beef dishes include Corned Beef and Pastrami. In this guide we thoroughly examine the subject of brining Beef and teach you how to brine Beef.

Definition of Corned Beef from Mr Breakfast – ‘’” Beef pickled or cured in a brine (usually made of salt, sugar, and various seasonings). Corned beef is usually cooked by boiling or slowly simmering in water. If prepared correctly, the result is moist and tender meat with a mildly spicy flavor.’’” http://www.mrbreakfast.com/glossary_term.asp?glossaryID=49

Definition of Pastrami from the Online Dictionary – ‘’”A brisket of beef that has been cured in a mixture of garlic, peppercorns, sugar, coriander seeds, etc., then smoked before cooking.’’” http://dictionary.reference.com/browse/pastrami

For many centuries, brining beef has been used as a preservation method. The Beef is soaked for a number of days in a strong saltwater based solution. To this solution, sugar, spices, and other curing ingredients are added. The Beef curing process prevents the development of food spoiling microorganisms.

The guide is split into three steps, these are detailed below:

• Step 1: How Brining Works – The theory behind the mechanism of brining
• Step 2: Basic Brining Recipe – A recipe to apply a standard brine to Beef
• Step 3: Flavor Brining – Adding flavors to a standard brine recipe

Brining is the basic scientific principles of diffusion and osmosis.

The Merriam-Webster Online Dictionary defines diffusion as “Movement of a fluid from an area of higher concentration to an area of lower concentration. Diffusion is a result of the kinetic properties of particles of matter. The particles will mix until they are evenly distributed.”

Diffusion and osmosis processes are used to balance the amount of water, salt, and flavorings in the brine solution and the amount of water and dissolved substances contained inside the meat cells.

The brine solution contains a much higher concentration of water and salt than the meat. The brine solution passes through into the meat cells; this adds water and flavor to the inside of the meat cells.

Salt is also introduced into the meat cells; this is called denaturing of proteins. The proteins coagulate, and trap water molecules, which are held during cooking. This process enables the meat to avoid dehydration.

The end product of the brining process is that brining results in meat that is more moist and flavorful than unbrined meat.

In step 2, a basic brining recipe is provided (i.e. a recipe with no flavors added). If you wish to add additional flavors, see step 3.http://www.recipetips.com/recipe-cards/t--2272/basic-brining-solution.asp

Ingredients & Equipment

• 1 gallon water
• 1/2 cup (about 4oz) table salt (or 1 cup (about 8oz) of kosher salt)
• Container: Large Stockpot

It is unwise to brine “pre-basted”, “brine seasoned” or meat with a marinade. Much beef supplied by food manufacturers is often pre-basted with either flavor enhancer(s) or moisturizing agent(s). In this case do not brine again, this would result in excessively moist (soggy) meat.

Take the large stockpot and place the beef within. Pour measured amounts of cold water over the beef until the meat is completely covered. There should be at least 1 inch of water above the beef. A simple mathematical formula will now be applied. Add ½ cup (about 4oz) of table salt per gallon of water. Heat the brine water until boiling point is reached or until all of the salt is dissolved. Remove the brine water from the heat and allow to cool.

Once cooled and if the beef is not completely covered, add further cold water until it is completely submerged. Place a cover over the container and place it in the refrigerator. Allow the beef to tenderize for up to 12 hours. After the 12 hours, remove the beef from the container and thoroughly rinse.

Discard the brining solution; this will not be suitable for use. The total preparation time of the brining recipe is 1 hour.

Flavor brining takes the beef on a stage from the basic brining of step 2. Flavor brining improves the flavor, texture and moisture content of the beef.

Flavor brining consists of soaking the beef from 12 hours to 3 days in a salty but flavor enhanced solution. Flavor brining has the added benefit that even if you overcook the beef, the meat will still be moist.

The minimum needed for a brine solution (as defined in step 2) is water and salt. Other ingredients used to create a flavored brine include:

• Sweet taste Sugar/brown sugar, Honey, Molasses, Maple Syrup http://www.foodreference.com/html/apple-bs-brine.html
• Fruity taste Fruit juices, Citrus Fruits
• Alcohol taste Beer, Liquor
• Herbs and spices Bay leaves, Pickling spices, cloves, garlic, thyme, ginger, cloves, nutmeg, paprika, other herbs and spices
• Add some heat Onion, Chilies, Peppercorns

Many recipes call for bringing the ingredients to a boil to dissolve the sugars and bring out the flavor of herbs, then cooling the mixture to below 40°F before use.