Corned Beef

I look forward to this meal all year, corned beef and cabbage is one of my favorites!! Corning your own brisket makes it even more special!

Ingredients

½ gallon water

5 teaspoon pink curing salt

¼ cup granulated sugar

10 garlic cloves

½ cup kosher salt

4-5 lb Circle Bar Beef brisket

Seasonings

2 teaspoon black peppercorns

2 teaspoon yellow mustard seeds

2 teaspoon coriander seeds

3 teaspoon dried red pepper flakes

2 teaspoon whole allspice

1.5 teaspoon ground nutmeg

6 bay leaves crumbled

2 teaspoon whole cloves

2 teaspoon ground ginger

In a pot add the water, pink salt, sugar, garlic and salt

Add half the brining seasonings. Save the other half to use for cooking the corned beef.

Simmer, stirring until the sugar and salts have dissolved. Remove the pot from the heat and let cool. Refrigerate the brine until cold

Place the brisket in the brine. Refrigerate the brisket in the brine for 4 days.

Remove the brisket from the brine and rinse with cold water. 

-To cook put in a large pot and cover with water. Add the other half of brining spices, and about 4 teaspoons of kosher salt.

Bring to a boil, then reduce heat and cover, allowing to gently simmer for about 3 hours.

Add more water if needed. The brisket will be fork tender when done.

Remove from the water and slice against the grain.

-I like to cook it in my slow cooker. Use the same method. Place in slow cooker and cover with water. Put on low setting and let it go all day.

Boil up some cabbage potatoes and carrots until tender to go with your corned beef. Save some of the cooking liquid from the corned beef to braise the cabbage and to just moisten the meat and other veggies.