From a special meal for St. Patrick’s Day to an everyday staple, corned beef is delicious and, if you plan ahead, very easy to make!
- Roughly 2 1/2 lbs beef brisket
- 1 quarts water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 cinnamon stick (crushed)
- 1 tsp mustard seeds
- 1 tsp peppercorns
- 5 whole cloves
- 5 whole allspice berries
- 8 whole juniper berries
- 1 bay leaf (crumbled)
- 1/2 tsp fresh grated ginger
- 1 tray of ice cubes
- 1 small onion (cut into eights)
- 2 carrots (chopped)
- 2 stalks of celery (chopped)
- 2 1-gallon zip-lock bags
Place the water into a stockpot and add salt, sugar, cinnamon, mustard seed, peppercorns, cloves, allspice, juniper, bay leaf, and ginger. Boil until the salt and sugar are dissolved. Remove from heat, add ice, and allow to cool to under 45 degrees F.
Trim excess fat off of the brisket, and place in a 1-gallon zip-lock bag. Add the brine, and close the bag making sure to remove as much air as possible. Place into second bag, and then into any flat container in case of a leak. Refrigerate for 8 days, agitating the brisket daily.
Remove from refrigerator, discard brine, and rinse brisket. Add brisket to a stockpot with onion, celery and carrot. Add enough water to cover the brisket by 1″ and bring to a boil. Once boiling, reduce heat and simmer for 2 1/2-3 1/2 hours, until fork tender.
Remove brisket, slice across the grain, and enjoy! The broth can be discarded or saved for stock.
“Happy Chances” by Nicolai Heidlas is licensed under CC-BY 3.0