Ingredients: |
Ingredients: For Brining the Beef
3 cups Morton’s Kosher salt
1 cup light brown sugar
3 tsp mustard seeds
3 tsp black peppercorns
1 tsp ground ginger
20 whole cloves
20 allspice berries
20 juniper berries
20 coriander seeds
4 bay leaves
3 cinnamon sticks
2 star anise
2 4-lb briskets
2 lbs ice
For Cooking the Beef
4 celery ribs, roughly chopped
4 carrots, roughly chopped
1 onion, roughly chopped
1 bay leaf
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Directions: |
Directions:1 - 2 Weeks Ahead of Time:
In a large stockpot, combine the salt and the sugar with 9 quarts of water. Bring the mixture to a boil and let it bubble until the salt and sugar have dissolved and you can see to the bottom of the pot. Add the seasonings, then remove the pot from the heat, and let it cool to room temperature (either on the counter or in the refrigerator).
When the brine has cooled completely, add the ice, then submerge the briskets in the liquid, and use a plate or a can to hold them underwater; it’s important for them to stay completely submerged. Let them “corn” for anywhere from 5 days to 2 weeks.
When the Meat has Cured:
Remove the pot from the refrigerator, remove the meat from the pot, and pour off all but 2 quarts of the brine. (Remove the cinnamon sticks from the pot as well; the other seasonings can stay in the remaining brine.) Rinse the meat with cold water, then put it back into the pot with the reserved brine and fill with enough fresh water to cover the briskets by an inch. (Make sure that the meat is fully submerged.) Add the celery, carrot, onion, and bay leaf to the pot.
Bring the mixture to a vigorous boil, and skim off any foam that rises to the top. Lower the heat until the liquid is just simmering, cover the pot, and cook the brisket very slowly until it falls apart when you stick a fork in it, about 3 hours (possibly longer). When the meat has cooked, you remove it from the liquid. To serve, slice the meat across the grain or shred it for sandwiches (or both!) |
This recipe for Corned Beef-Homemade is from