Corned Beef Corn Your Own Recipes

Steps:

• 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.

Steps:

• Trim all but ¼ inch of fat from meat.
• Wash and pat dry.
• Rub with ¼ cup salt.
• In large saucepan, heat water, salt and sugar and stir to dissolve.
• Place beef in large glass bowl and pour salted water over.
• Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
• Place weighted plate over so meat is completely immersed.
• Refrigerate 48-60 hours.
• Remove meat and rinse thoroughly.
• Place in large saucepan and cover with boiling water.
• Add remaining bay leaves, peppercorns, pickling spice and garlic.
• Cover and simmer for 4 hours, or until meat is tender.
• Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.