Homemade Corned Beef Brisket
6 - 8
I have made this for years to celebrate St. Patrick's Day.
- 2 quarts (1.89 L) filtered water
- 1/2 cup (120 ml) white wine vinegar
- 1 cup (240 ml) coarse sea salt
- 3 Tablespoons (45 ml) Sucanat or turbinado sugar
- 2 bay leaves
- 1 teaspoon (5 ml) whole peppercorns
- 1 teaspoon (5 ml) mustard seeds
- 1/4 teaspoon (1.25 ml) ground cloves
- 8 - 10 lbs. (3.63 - 4.55 kg) beef brisket (grass-fed is best)
- 4 - 6 cloves garlic, peeled and lightly mashed
- 1 head cabbage, sliced into 6 - 8 wedges with the core
- Enough filtered water to cover the meat 3/4 of the way up
- 1 Tablespoon (15 ml) coriander seeds
- 1/2 teaspoon (2.5 ml) mustard seeds
- 4 - 5 whole cloves
- 4 - 5 whole allspice
- 6 - 8 cloves garlic, peeled
For the brine:
For the beef and cabbage:
For the cooking liquid:
- Combine all the Brine ingredients in a large pot and bring to a simmer to dissolve the salt. Allow to cool completely.
- Place the brisket and garlic in a large baking pan, pot, or roasting bag and pour in the brine. (Cut the brisket into 2 - 3 pieces if necessary to accommodate the container.) Cover and place in the fridge. Allow to marinade for 6 - 7 days. At the half way point, rotate the brisket pieces to ensure that they're marinating evenly.
- When ready to cook, take out the brisket and discard the brine.
- Add the Cooking Liquid ingredients and the brisket pieces In a large lidded pot or Dutch oven.
- Bring to a simmer and cook, with the lid slightly ajar, for 2-1/2 to 3 hours.
- Place the cabbage wedges into the pot about 20 - 25 minutes before turning off the heat, and cook until they are soft.
Slice the brisket into 1/4 - 1/2" slices and serve with cabbage and a hefty side of sauerkraut!