Corned Beef

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
1 tbsp. Prague powder (insta cure #1)*
3 tbsp. corned beef spices (divided)
2 lbs. ice
1 4-5 lb. beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large stockpot along with salt, sugar, Prague powder and 2 tbsp. corned beef spices.  Cook over high heat until salt and sugar have dissolved.  Remove from heat and add the ice.  Stir until the ice is melted and brine is cooled to 45 degrees (refrigerate if necessary).  Once the brine 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 refrigerate for 5-10 days (a shorter brine time will result in a less salty corned beef).  Turn the meat over once a day to make sure it is evenly brined.

After 5-10 days, remove the brisket from the brine and rinse well under cool water.  Place the brisket into a pot, add the onion, carrot, celery and 1 tbsp. corned beef spices and cover with water by 1 inch.  Set over high heat, bring to boil, reduce heat to low, cover and gently simmer for 2 1/2 – 3 hours or until meat is fork tender.  Remove from the pot and thinly slice across the grain.

*Prague powder is what gives corned beef its’ rosy hue.  You can leave it out if you wish,  your corned beef will be grey though still very tasty!

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