Corned Beef

Yield: 6 to 8 servings

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar,
saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper
berries, bay leaves and ginger. Cook over high heat until the salt and sugar have
dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If
necessary, place the brine into the refrigerator until it reaches a temperature
of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and
add the brine. Seal and lay flat inside a container, cover and place in the
refrigerator for 10 days. Check daily to make sure the beef is completely
submerged and stir the brine. After 10 days, remove from the brine
and rinse well under cool water. Place the brisket into a pot just large enough to
hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set
over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer
for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and
thinly slice across the grain.

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