Homemade Corned Beef

DIRECTIONS

• Combine water, salt, sugar, mustard, spices, and garlic in an 8 quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the beef of excess fat and put into the liquid.
• You may need to transfer the liquids and beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.
• On the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
• Cook as desired. I wrap the corned beef in a double layer of foil and place it in a large roasting pan. Then I cook it at 275* overnight. When it is fork tender it goes in the refrigerator to cool until dinner time. After cooking the potatoes, carrots and onions until they're almost done, I add the wedges of cabbage and cook about 15 minutes. At this point, I slice the corned beef and let it simmer in the cooking liquid until it is warm throughout. I remove it gently to the serving platter and put the veggies in a large bowl. We always serve corned beef and cabbage with horseradish and soda bread.