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. Â Cook over high heat until salt and sugar have dissolved. Â Remove from heat and add the ice. Â Stir until the ice is melted and brine is cooled to 45 degrees (refrigerate if necessary). Â Once the brine has cooled, place the brisket in a 2 gallon zip top bag and add the brine. Â 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). Â 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. Â Place the brisket into a pot, add the onion, carrot, celery and 1 tbsp. corned beef spices and cover with water by 1 inch. Â 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. Â Remove from the pot and thinly slice across the grain.
*Prague powder is what gives corned beef its’ rosy hue. Â You can leave it out if you wish, Â your corned beef will be grey though still very tasty!