Be 'wiched Corned Beef

By hmp13

Ingredients

• Brining spices:
• 6 quarts water
• 3/4 cup brown sugar
• 5 whole cloves garlic
• 5 minced cloves garlic
• 2 sticks cinnamon, broken
• 1 1/2 T brown mustard seeds
• 1 1/2 T yellow mustard seeds
• 1 1/2 T whole black peppercorns
• 2 1/2 T whole peppercorn mix
• 1 1/2 T whole coriander
• 1 T whole cardamom
• 1 tsp mace
• 1 1/2 tsp whole cloves
• 2 1/2 tsp dill seed
• 1 tsp celery flakes
• 7 whole star anise
• 10 bay leaves, broken
• 12 juniper berrries
• 1 T potassium nitrite
• 2 cups kosher salt
• Bottom round roast cut into pieces about 1 1/2 to 2 inches thick.

Preparation

Step 1

Bring brine ingredients to a boil in a large pot, boil for 5 minutes.

Allow to cool completely. Pour into a large, non-reactive, air-tight container.

Add the meat.

Weigh down with dishes. Refrigerate. Once a day, flip the meat.

After 12 days, remove the meat from the brine. Drain the brine through a colander reserving the spices. Rinse the meat under cold water to remove some of the saltiness. Add the meat and the spices to a large pot and fill with water. Bring to a boil, reduce heat and simmer until the meat is tender and flakes with a fork. Allow to cool over night to set up.