Corned Beef Brisket - from Scratch

EdsGirlAngie's Note:

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

• Total Time: 172 hrs
• Prep Time: 168 hrs
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 1 (8 -10 lb) beef brisket
• 4 garlic cloves, peeled and cut in thirds

The Brine

• 2 quarts water
• 1 cup kosher salt
• 1/2 cup white vinegar
• 4 tablespoons sugar
• 3 bay leaves
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1 pinch ground cloves

The Simmering Liquid

• water, to come up 3/4 to side of brisket
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole allspice
• 1/4 teaspoon whole cloves
• 4 garlic cloves, sliced

Directions:

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
7. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

Reviews

[czacc]

Totally AWESOME five stars for leaving out the saltpeter......

20 stars for this simple recipe keeping them simple always make for better meals.... Thanks Angie Ed's a lucky Guy

[Dee Licious]

My DH made this for our annual St Paddy's day party and it was a hit! It was a little dry but that may be because we didn't use a big enough pot (it was a tight fit for the 8lb brisket). When the beef was done he removed it from the simmering liquid and threw in a quartered onion, 3 heads of cabbage (quartered), and potatoes (halved). These were some of the BEST potatoes I've ever had - I'd make the simmering liquid again just to cook veggies!!! Thanks for a great recipe!

[gailanng]

I'm Renaissance woman...bring it home, brine it, cook it, eat it. My King Arthur loved it. Made for Alphabet Soup Tag.