Corned Beef Recipe

What you will need

2 quarts water

1/2 cup brown sugar, packed

2 lbs. ice

1 (5 lb.) beef brisket, trimmed

1 small onion, quartered

1 large carrot, coarsely chopped

1 stalk celery, coarsely chopped

1 cup Mayan Sea Salt

3 Tbsp. Pickling Spice

2 Tbsp. Coriander Seeds

1 tsp. Curing Salt

Preparation

In a large pot, combine water, Mayan Sea Salt, brown sugar, Pickling Spice, Coriander Seeds, and Curing Salt. Simmer over high heat until salt and sugar dissolve. Remove from heat, add ice, and stir until ice melts. If necessary, chill brine until it reaches a temperature of 45 degrees.

Once brine has cooled, place brisket in a 2-gallon zip-top bag and add brine. Seal and lay flat inside a container. Cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove brisket from brine and rinse well under cool water.

Place brisket in a pot just large enough to hold the meat. Add onion, carrot, and celery and cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low, cover, and gently simmer for 2 1/2 to 3hours, or until the meat is fork-tender. Remove from pot and slice thinly across the grain.