Corned Beef
For the pickling spice
2 Tbsp black peppercorns
2 Tbsp mustard seeds
2 Tbsp coriander seeds
2 Tbsp hot red pepper flakes
2 Tbsp allspice berries
1 Tbsp ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 Tbsp whole cloves
1 Tbsp ground ginger
For the brine
1 gallon water
2 cups kosher salt
1/2 cup sugar
1 oz (5 tsp) pink salt (Cure #1)
3 garlic cloves, minced
2 Tbsp pickling spice (above recipe or store-bought)
1 - 5 lb well marbled (first cut) beef brisket
Make the pickling spice:
Lightly toast the peppercorns, mustard seeds, and coriander seeds in a small dry skillet, then smash them with the side of a knife just to crack them. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic container or glass jar.
Make the brine:
Combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons of the pickling spices in a pot large enough to hold the brisket comfortably. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the brine until it's completely chilled. Place the brisket in the brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days. Remove the brisket from the brine and rinse it thoroughly under cool running water. (Resting is not required here because the distribution of the brine will continue in the long, slow cooking process.) Cook the corned beef: Place the brisket in a pot just large enough to hold it and add enough water to cover the meat. Add the 2 tablespoons of pickling spice and bring to a boil, then reduce the heat, cover, and simmer gently for about 3 hours, or until the brisket is fork tender. There should always be enough water to cover the brisket; replenish the water if it gets too low. Remove the corned beef from the cooking liquid, which can be used to moisten the meat and vegetables, if that is what you're serving. Slice the corned beef and serve warm, or cool, then wrap and refrigerate until you're ready to serve, or for up to a week.
Posted by: Darlene BC <dsharple@shaw.ca>
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