- 2 quarts boiling water
- 1-2 LB Beef Brisket
- 1 C salt
- 1/2 C brown sugar
- 1 TBL curing salt – Contains sodium nitrate to reduce bacterial growth
- You will need this amount only for the initial brine: 1 tsp each whole corriander seeds, whole cloves, 4 dried bay leaves, whole celery seeds, whole alspice berries
- You will need this amount twice: 1 tsp each black peppercorns, whole mustard seeds, cinnamon stick, whole juniper berries
STEP BY STEP
- Add all above ingredients to hot water, bring to a rolling boil, then turn off heat and let cool over a period of about two hours.
- Place two inch thick brisket in Zip Lock Freezer Bag.
- Add the cooled brine
- Place bag in glass casserole dish
- Cover and refrigerate 2-14 days
- Agitate the bag once or twice every day… Just whenever you get into the refrigerator
WHEN YOU ARE READY TO ACTUALLY COOK YOUR BRISKET
- Rinse your brisket briefly under running tap water
- Put into a pot or a pressure cooker. The only thing that will change between the two is the cook time.
- Cover with large chopped pieces of onion, celery and carrot
- Put in 1 tsp each black peppercorns, whole mustard seeds, cinnamon stick, whole juniper berries
- Add about 3 C water
- Cover your pan
- Bring to a rapid boil over high heat
- If using a pressure cooker, after the steam locks the cooker, start timing and let it cook for 90 minutes. At the end of the cooking time, use the Natural Release method.
- If cooking on the stove, let cook for 3 – 3.5 hours
- Plate the finished meat and cover with foil. Let rest 30 minutes before cutting.
IF MAKING SOUP WITH THE REMAINING JUICES
- Remove meat, and pour liquid into soup pan
- Add parsley, potatoes, cabbage wedges
- Cook 25 minutes
- Add white turnip pieces, carrots
- Simmer 15 more minutes