Garlic Rosemary Brine

Garlic Rosemary Brine

  • Servings: 4 to 6
  • Difficulty: easy
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Brining lean meats helps to enhance flavor and texture. Brine chops for 20 minutes to an hour. Brine larger roasts for 6 to 12 hours.

Ingredients, for a 2 to 3 lb. roast

8 cups cold water, divided
1 cup kosher salt
2/3 cup brown sugar

6 cloves garlic peeled and smashed
2 to 3 sprigs rosemary
1 tablespoon black peppercorns


In a 2 quart saucepan, combine 4 cups water with the salt, sugar, garlic, rosemary, and peppercorns.  Bring to a boil and remove from heat.  Steep for 10 minutes, then add the remaining 4 cups cold water to cool the mixture.  Transfer the brine to a container or ziploc bag and submerge the chops or roast in the brine.

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