This recipe will take just over two weeks to complete. It is not difficult, nor are there a lot of steps, but it does take time.

What You’ll Need:

Ingredients

1 fresh beef brisket (4 to 5 pounds)
1 gallon water
1 cup kosher salt
1/4 cup packed brown sugar
4 teaspoons pink curing salt
1/4 cup mixed pickling spices divided (below)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped
Set aside for later
2 TBL fresh juniper berries

Supplies

Large stockpot
2 oven roasting bags or heavy-duty ziplock freezer bags
Dutch oven
Enough room in your fridge to store the brisket for 15 days

Pro Tip: As a shortcut, you can buy pickling spices at your local market, but we recommend going the extra mile and make your own pickling spices. It’s simple to make, and you might have the ingredients already in your pantry.

Homemade Pickling Spice

6-8 peppercorns – smashed
2 TBL mustard seed
1 TBL tsp whole allspice
1 TBL coriander seeds
1/2 tsp thyme
1/2 tsp sage
1/2 tsp papkika
6 whole cloves
1 tsp ground ginger
1 tsp crushed red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick (2 inches)

Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.

Day 1: Preparation

In a large stockpot, combine water, kosher salt, brown sugar, HALF of your pickling spices, pink curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Refrigerate until chilled.

Not all pink-colored salts are created equal. Unlike Himalayan pink salt, or other rosy salts on the market, pink curing salt is made using sodium nitrate, which prevents food from spoiling while being stored for a lengthy time. Curing salt is often dyed red so it’s not mistaken for standard table salt.

Days 1-20: Brine in a Bag

Put your brisket into a sturdy ziplock bag and fill the bag with the pickling mixture. Press out as much of the air as possible before sealing. To avoid a potential mess, put the bag into a large bowl, then slide into the fridge.

Refrigerate 20 Days ®

Keep the brisket refrigerated for the full 20 days so that the meat can properly soak in all the spiced flavor. Be sure to agitate the brisket daily so that it remains evenly coated with fresh liquid.

Day 20: Cook 8 Hours @ 275º ®

On the 20th day, start early.

Remove the meat from the bag. Dump the liquid down the drain, but discard the solids in the trash can.
Rinse the meat thoroughly. After rinsing, dunk and rub the brisket in a sink or large bowl of water. Change the water and rinse by submerging two more times. Finally, rinse one last time under running water.
Place the meat in a Dutch oven
Add in carrots, celery and other half of the pickling spices (NO SODIUM NITRATE)
Add enough distilled or filtered water to cover, plus 1 C apple juice.
Bring to a boil over high heat.
Cover and place in an oven at 275º for 8 hours.
Check every two hours, and add water if necessary to keep brisket covered.
Cook 8 hours, or until meat is tender.

Day 20: Ready to Serve

Your corned beef is done. Let the meat rest for 15 minutes before cutting. Then; always slice against the grain – not with the grain. Use a sharpened knife to cut the brisket into thin slices. Here is a link for Grandpa’s Reuben. Slap it onto a sandwich or serve with additional vegetables simmered until tender.

To eat the beef at a later date, refrigerate it in the cooking liquid. It’ll keep it moist for several days. Reheat in that same liquid when you’re ready to serve.

CLICK HERE FOR LEFT-OVER IDEAS

Serve with Irish Soda Bread. CLICK HERE