HOW TO MAKE CORNED BEEF (HOME MAKERS LESSONS)

Things You'll Need

• 2 cups water
• 1/2 cup dark brown sugar
• 1 cup kosher or sea salt 
• 2 tablespoons pink curing salt(see tip below) 
• 1 cinnamon stick 
• 1 tablespoon whole cloves 
• 1 tablespoon whole allspice berries 
• 1 tablespoon yellow mustard seeds 

• 1 teaspoon black peppercorns 
• ½ tsp ground ginger 
• 3 bay leaves, crumbled  
• 5 lbs beef brisket 
• 1 white onion, quartered 
• 2 large carrots, chopped 
• 2 ribs of celery, chopped

Step 1

In a large pot add the water, sugar, kosher salt, curing salt (if using), cinnamon stick, cloves, all spice, mustard, peppercorns, ginger and bay leaves. Cook over medium heat until the salt and sugar completely dissolve. Remove from heat and allow to cool to room temperature, then chill until cold.

Step 2

Add the brisket to the brine, making sure that the meat is completely submerged. This can be done in a large zip-top style resalable bag, removing as much air as possible. Alternately, you can use a bowl just large enough to fit the meat -- but be sure to use a heavy plate or can to help submerge the meat. Cover and refrigerate for 5 to 8 days.

Step 3

Remove from brine and rinse well. Place in a pot just large enough to fit the meat. Cover with about 1 inch of water. Add the onion, carrots and celery. Cover and bring to a very low simmer (just a few bubbles breaking at the surface every minute or so), and allow to cook until the meat is fork tender, about 3 hours.

Step 4

Remove the meat from the pot and place on a cutting board. Cut across the grain into thin slices. Serve warm.