Corned Beef Brining

By jadedrosie

Ingredients

• 1 (8 -10 lb) beef brisket
• The Brine
• 4 garlic cloves, peeled and cut in thirds
• Curing salt to keep meat pink!
• 2 quarts water
• 1 cup kosher salt
• 1/2 cup white vinegar
• 4 tablespoons sugar
• 3 bay leaves
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1 pinch ground cloves
• The Simmering Liquid
• water, to come up 3/4 to side of brisket
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole allspice
• 1/4 teaspoon whole cloves
• 4 garlic cloves, sliced

Details

Adapted from food.com

Preparation

Step 1

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
7. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!