Ingredients:

  • 1 gallon (3.8 Liters) Water, cold
  • 1 cup (200g) Kosher Salt
  • ½ cup (100g) Brown Sugar, packed
  • ¼ cup (50g) Pink Curing Salt (Prague Powder #1)
  • 2 tablespoons (15g) Pickling Spice
  • 1 tablespoon (6g) Black Peppercorns, crushed
  • 2 teaspoons (4g) Mustard Seeds
  • 2 teaspoons (4g) Coriander Seeds
  • 1 teaspoon (2g) Whole Allspice Berries
  • 4 Bay Leaves, crushed
  • 4 cloves Garlic, minced
  • 1 teaspoon grated orange zest
  • 4-5 pound (1.8-2.3 kg) Beef Brisket, point cut preferred
  • 1 large Onion, quartered (optional)
  • 4 Carrots, peeled and chopped (optional)
  • 4 Celery stalks, chopped (optional)

Instructions:

  1. In a large pot, combine all brine ingredients. Bring to a boil over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely to room temperature. Then chill in the refrigerator.
  2. Place the brisket in the non-reactive container. Pour the chilled brine over the brisket, ensuring it is completely submerged. If necessary, use a weight to keep it submerged.
  3. Cover the container and refrigerate for 7-10 days, turning the brisket every other day to ensure even curing.
  4. After curing, remove the brisket from the brine and rinse thoroughly under cold water. Discard the brine.
  5. Place the rinsed brisket in a large pot or Dutch oven. Cover with fresh water. Add onion, carrots, and celery (optional). Bring to a boil, then reduce heat to a simmer.
  6. Simmer for 3-4 hours, or until the brisket is fork-tender. The internal temperature should reach around 203°F (95°C).
  7. Remove the corned beef from the pot and let it rest for at least 30 minutes before slicing against the grain.