My birthday is in March, so corned beef is something I look forward to every year. My mother makes the best corned beef, she has been making it since I was a young one. We usually have it on St. Patrick’s Day, and the leftovers make an awesome breakfast.
4 quarts of water = 16 cups
1 cup Course Kosher salt
1 tbsp pepper corn
1oz pack pickling spice (replace with 1 tbsp whole coriander and 1 tbsp mustard seeds)
3 crushed garlic cloves (Smashed with knife and pealed to release oils)
3 bay leaves
1 cinnamon stick
3 chile de arbol
3-8 lb Brisket flat
*Note: If you are doing 4lbs or less, reduce the ingredients in half.
Add 2 tbsp of Pink pickling salt for the pink results after cook.
Prepping and Cooking Instructions:
We need to make a brine; I tend to let the brisket flat sit in the brine for 5-7 days.
Take 2 quarts of water in a pot and another 2 quarts in a jug. Place the jug of water in the freezer to chill.
In the meantime, place the pot of water over high heat. Add in all of the brine ingredients, bring to a boil and cook for 10 – 15 minutes once it begins boiling.
Turn off the heat, allow the brine mixture to come to room temperature.
Add the chilled water to the pot and mix well.
In a ziplock bag big enough to hold everything in. Insert your brisket flat and add the brine in, covering the brisket flat. Seal good and place in a bowl or container to prevent any leakage.
The brisket flat will brine for 5-7 days, flip the bag on its other side every 2 days.
After the brisket flat has been brined, remove from bag and wash off the spices and brine mixture and place in a pot. Fill with water, over the stove on high heat bring the water to a boil
Once the water is boiling, reduce the heat to low and cover with a lid.
Depending on the size of the brisket flat, it can take 2 to 3 ½ hours. Go by feel, if you can poke the meat with a knife or toothpick and if it is easy to insert with no resistance. The meat is close to done or done. This can easily turn into shredded beef if you are not careful, so pay attention to the doneness of the meat.
The last 30-45 minutes of cook time, boil cabbage, carrots and some red potatoes.
Serve and enjoy!