Corned Beef by Alton Brown

Recipe by Charlotte J
READY IN: 243hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
  • Cook over high heat until the salt and sugar have dissolved.
  • Remove from the heat and add the ice.
  • Stir until the ice has melted.
  • If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night).
  • Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
  • Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
  • Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water.
  • Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
  • Set over high heat and bring to a boil.
  • Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
  • Remove from the pot and thinly slice across the grain.
  • My Crock pot method:
  • After 10 days, remove from the brine and rinse well under cool water.
  • Place the brisket into bottom of crock pot.
  • Add 5 potatoes cut in half and 1 pound baby carrots.
  • Turn on high and cook for 2 hours.
  • Add whole head of cabbage that you have quartered.
  • Make sure you keep cabbage from touching the crock pot so it will not burn.
  • Cook another 2 hours on high.
  • Slice and serve with the vegetables.
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