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St. Patrick's Day: Homemade Corned Beef Brisket

Source of Recipe


Gene Bamber



List of Ingredients



• 1 (8- to 10-pound) beef brisket
  
• 4 cloves garlic, peeled and cut in thirds
  
• .
  
• -- For the Brine --
  
• 2 quarts water
  
• 1 cup kosher salt
  
• ½ cup white vinegar
  
• 4 Tbsp sugar
  
• 3 bay leaves
  
• 1 tsp peppercorns
  
• ½ tsp mustard seeds
  
• Pinch of ground cloves
  
• .
  
• -- For the Simmering Liquid --
  
• Water
  
• 1 tsp peppercorns
  
• ½ tsp mustard seeds
  
• ½ tsp allspice
  
• ¼ tsp whole cloves
  
• 4 cloves garlic, sliced
  






Instructions



1. Combine brine ingredients and bring to a boil, then set aside to cool.
   In a large plastic roasting bag, place the brisket, the cooled brine, and the 4 garlic cloves. Make sure that all the meat is covered by the brine (cutting the brisket in pieces, if necessary), tie off tightly, place in a pot large enough to hold it all. Refrigerate for 6 to 7 days, turning occasionally.
   
   
2. Remove brisket from the brine and discard the brine. Rinse meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come three-quarters of the way up the sides of the meat.
   
   
3. Add peppercorns, mustard seeds, allspice, cloves and garlic. Bring to a boil, skimming off any foam. Reduce heat to a low simmer and cook, covered, for at least three hours, although four won't hurt anything.