Ingredients:

  • 1 gallon (3.8 liters) Water
  • 1 cup (200g) Kosher Salt
  • ½ cup (100g) Brown Sugar, packed
  • 1/4 cup (60ml) Pink Curing Salt (Prague Powder #1)
  • 2 tablespoons (15g) Black Peppercorns, crushed
  • 2 tablespoons (15g) Coriander Seeds, crushed
  • 1 tablespoon (7g) Mustard Seeds
  • 1 tablespoon (6g) Allspice Berries
  • 2 teaspoons (4g) Red Pepper Flakes (optional)
  • 4 Cloves
  • 2 Bay Leaves
  • 4 Garlic Cloves, smashed
  • 1 (3-4 pound / 1.3-1.8 kg) Beef Brisket, point or flat cut, or a combination
  • 1 large Onion, quartered
  • 4 Carrots, peeled and cut into 2-inch pieces
  • 4 Celery stalks, cut into 2-inch pieces
  • 2 Bay Leaves

Instructions:

  1. Prepare the Brine: Combine all brine ingredients (except brisket) in a large pot. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool completely.
  2. Brine the Brisket: Place the brisket in the brine, ensuring it’s fully submerged. Use a weight (like a plate with a jar on top) if needed. Refrigerate for 5-7 days. Important: Turn the brisket every other day for even curing.
  3. Rinse and Prepare for Cooking: Remove brisket from brine and rinse thoroughly under cold water. Discard the brine.
  4. Simmer the Corned Beef: Place the brisket in a large pot or Dutch oven. Add the onion, carrots, celery, and bay leaves. Cover with fresh water (about 1-2 inches above the brisket).
  5. Cook Low and Slow: Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer for 3-4 hours, or until the brisket is fork-tender. Check periodically, adding water as needed to keep the brisket submerged.
  6. Rest and Slice: Remove the corned beef from the pot and let it rest for at least 15-20 minutes before slicing against the grain.