Corned Beef Brisket
2 quarts water
1 cup kosher salt
½ cup brown sugar
2 tablespoons InstaCure No.1*
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
2 tablespoons grated fresh ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, InstaCure, cinnamon stick, mustard seeds, peppercorns, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved.
Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water.
*Available on Amazon.com
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