Corned Beef
  • 2 Q water 
  • 1 C kosher salt 
  • 1/2 C brown sugar 
  • 2 T saltpeter 
  • 1 cinnamon stick, broken into pieces 
  • 1 t mustard seeds 
  • 1 t bl peppercorns 
  • 8 whole cloves 
  • 8 allspice berries 
  • 12 juniper berries 
  • 2 bay leaves, crumbled 
  • 1/2 t ground ginger 
  • 2 pounds ice 
  • 1 4-5 pound beef brisket 
  • 1 lg carrot, coarsely chopped 
  • 1 stalk celery, coarsely chopped
  1. In a 6 to 8 quart stockpot add the water and all the spices
  2. cook over high heat until the salt and sugar have dissolved
  3. remove from the heat and add the ice
  4. Stir until the ice has melted
  5. If necessary place the brine in the fridge until it reaches 45 degrees
  6. place the brisket and the brine in a 2 gallon zip top bag or other large air-tight container-- be sure the brisket is completely submerged
  7. place in the fridge for 10 days
  8. check daily and flip if needed
  9. after 10 days remove from the brine and rinse well
  10. place the brisket into a pot just large enough to hold the meat
  11. add the onion, carrot, and cover with water by 1 inch
  12. bring to a boil over high heat
  13. reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender
  14. remove from the pot and slice across the grain