FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Mourad Lahlou’s Short Rib Brine

1 fave
More from this source
Cook Taste Eat
Related tags
dairy free gluten free low fat nut free
Nutrition per serving    (USDA % daily values)
CAL
113
FAT
6%
CHOL
0%
SOD
486%

Comments

Add a comment

Ingredients for 4 servings

2 quarts (8 cups) water

2 ¼ cups plus 1 tablespoon granulated sugar

2 ¼ cup kosher salt

1 tablespoon Tellicherry peppercorns

1 tablespoon cumin seeds

1 tablespoon cloves

4 pieces star anise

2 teaspoons coriander seeds

4 chiles de arbol

5 bay leaves

8 cups ice cubes

Preparation

1.

Bring the water to a simmer in a large stockpot

2.

Add the remaining ingredients except the ice and stir to dissolve the sugar and salt

3.

Turn off the heat and let sit at room temperature for 15 minutes to infuse the flavors. Add the ice to cool down the brine

4.

If it is not cold, refrigerate it until it is. Add the short ribs to the brine and weight them with a plate to keep them submerged

5.

Refrigerate for at least 6 hours, or for as long as overnight.

View instructions at
Cook Taste Eat

You might also like

Blackened Beer-Brined Chicken Breasts
The Kitchn
Jalapeño And Beer Brined Pork Chops
Homesick Texan
Buttermilk Brined Chicken Breasts
Fine Cooking
Michael Ruhlman's Rosemary-Brined, Buttermilk F...
Food52
Lemon-Herb Brine For 1 Chicken, Whole Or Cut In...
Michael Ruhlman
Sweet Tea Brined Chicken
Baked Bree
My Favorite Turkey Brine
The Pioneer Woman
Blacked Beer-Brined Grilled Chicken
The Kitchn
Chai-Brined Pork Chops With Apple Chutney Recipe
Food Republic
Crispy Spice-Brined Pecans
Food52