Corned Beef Recipe

• Level: Easy
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving Serving Size 1 of 8 servings Calories 761 Total Fat 57 g Saturated Fat 23 g Carbohydrates 13 g Dietary Fiber 2 g Sugar 10 g Protein 46 g Cholesterol 240 mg Sodium 1505 mg
• Total: 10 days 3 hr 20 min
• Prep: 20 min
• Inactive: 10 days
• Cook: 3 hr
• Level: Easy
• Yield: 6 to 8 servings
• Nutritional Analysis Per Serving Serving Size 1 of 8 servings Calories 761 Total Fat 57 g Saturated Fat 23 g Carbohydrates 13 g Dietary Fiber 2 g Sugar 10 g Protein 46 g Cholesterol 240 mg Sodium 1505 mg
• Total: 10 days 3 hr 20 min
• Prep: 20 min
• Inactive: 10 days
• Cook: 3 hr

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• 2 quarts water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tablespoons saltpeter
• 1 cinnamon stick, broken into several pieces
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 8 whole cloves
• 8 whole allspice berries
• 12 whole juniper berries
• 2 bay leaves, crumbled
• 1/2 teaspoon ground ginger
• 2 pounds ice
• 1 (4 to 5 pound) beef brisket, trimmed
• 1 small onion, quartered
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

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1. Put the water into a large 6 to 8 quart stockpot, then add the salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, and ginger. Heat over high flame until the salt and sugar are fully dissolved. Take the pot off the heat and stir in the ice. Keep stirring until the ice melts. If needed, chill the brine in the refrigerator until it reaches 45 degrees F. Once cooled, place the brisket in a 2-gallon zip-top bag and pour in the brine. Seal the bag, lay it flat in a container, cover, and refrigerate for 10 days. Check each day to ensure the beef stays fully covered by the brine, and stir the mixture.
2. After 10 days, take the brisket out of the brine and rinse it thoroughly under cool water. Place the meat in a pot that fits it snugly, add the onion, carrot, and celery, and pour in enough water to cover the meat by about 1 inch. Bring to a boil over high heat, then lower the heat, cover, and simmer gently for 2 1/2 to 3 hours, or until the beef is tender enough to be pierced easily with a fork. Remove from the pot and slice thinly against the grain.