Corned Beef, How to Make

By MarieR

Better Homes & Gardens, March 2017, Page 96.

Brine time is 5 days.

Ingredients

• Pickling Spices:
• 2 tablespoons mustard seeds
• 2 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 1 tablespoon whole allspice
• 1 tablespoon whole cloves
• 8 whole cardamom pods
• 2 cinnamon sticks, broken into pieces
• 4 bay leaves, crumbled
• 1 teaspoon ground ginger
• teaspoon crushed red pepper (optional) Brine:
• 1 gallon water
• 2 cups kosher salt
• 1 tablespoon pink curing salt
• 4 cloves garlic, minced
• 1/2 cup packed brown sugar
• 1 recipe Pickling Spice (above)
• Corned Beef:
• 1 3 1/2 pound flat cut beef brisket

Preparation

Step 1

In a small bowl combine all ingredients. Set aside.

In a large pot combine the water, kosher and pink salts, garlic, brown sugar, and 1/4 cup Pickling Spice. Bring to a simmer, stirring until sugar is dissolved. Remove from heat. Let stand until room temperature. Transfer to a 2-gal. resealable plastic bag set in a large shallow pan.

Place brisket in bag; seal. Chill 5 days, turning occasionally.

Remove brisket from brine; rinse thoroughly. Transfer to an 8- to 10-qt. pot. Cover with fresh water. Place remaining Pickling Spice on a double-thick 8-inch square of 100% cotton cheesecloth. Bring up corners; tie with 100% cotton string. Add to pot with beef. Bring to boiling; reduce heat to low. Simmer, covered, 3 hours or until brisket is fork tender, adding cabbage, onion, and carrots the last 15 minutes. Remove spice bag; discard. Thinly slice corned beef. Serve with cabbage, onion, and carrots.