Homemade Corned Beef

Total Time: 181 hrs Preparation Time: 168 hrs Cook Time: 13 hrs

Ingredients

• 10 cups water
• 1 1/2 cups kosher salt
• 1 cup granulated sugar
• 2 tablespoons dry mustard
• 3 tablespoons pickling spices
• 3 garlic cloves, minced
• 1 fresh beef brisket, 7-9 lbs

Recipe

• 1 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.
• 2 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.
• 3 on the 6th or 7th day, remove the beef from the brine and rinse well with cold water.
• 4 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.