CORNED BEEF

By gaster16

Ingredients

• BRINE:
• 2 quarts water
• 1 cup kosher salt
• 1/2 cup white vinegar
• 4 tablespoons sugar
• 3 bay leaves
• 1 teaspoon peppercorns
• 1/2 teaspoon mustard seeds
• 1 pinch ground cloves
• THE SIMMERING LIQUID:
• Water, to come up 3/4 to side of brisket
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole allspice
• 1/4 teaspoon whole cloves
• 4 garlic cloves, sliced
• beef brisket
• 4 garlic cloves, peeled and cut into thirds

Preparation

Step 1

Combine all the brine ingredients and bring to a boil, then cool. In plastic bag place the beef brisket, cooled brine and the 4 garlic cloves. Make sure all the meat is covered by the brine. Tie off tightly, place in large pot large enough to hold it all, and refrigerate for 6-7 days, turning occasionally.

After 6-7 days remove brisket from the brine and discard the brine. Rinse the meat thoroughly, then place in dutch oven and add enough water to come up to 2/3 to 3/4 of the way up the side of the meat. Add the rest of the simmering liquid ingredients, bring to a boil and skim off any foam. Reduce heat to low simmer and cook, covered for at least 3 hours.