Ingredients:

  • 1 gallon (3.8 liters) Water, cold
  • 1 cup (200g) Kosher Salt (or pickling salt – not table salt), plus more to taste
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (50g) Brown Sugar, packed
  • 1/4 cup (30g) Pink Curing Salt (aka Prague Powder #1 or Insta Cure #1)
  • 2 tablespoons (20g) Black Peppercorns, whole
  • 2 tablespoons (15g) Yellow Mustard Seeds
  • 1 tablespoon (10g) Coriander Seeds
  • 1 tablespoon (5g) Whole Allspice Berries
  • 1 tablespoon (10g) Red Pepper Flakes
  • 4 Bay Leaves
  • 2 cloves Garlic, smashed
  • 1 inch (2.5 cm) piece Ginger, peeled and sliced
  • 4-5 pound (1.8-2.2 kg) Beef Brisket, point cut or flat cut
  • 1 large Onion, quartered
  • 2-3 Carrots, peeled and chopped
  • 2-3 Celery Stalks, chopped
  • Optional: 1 bottle of your favorite beer

Instructions:

  1. In a large pot, combine all brine ingredients. Stir until salt and sugars are completely dissolved.
  2. Allow the brine to cool completely before adding the brisket. This is crucial!
  3. Place the brisket in the brine, ensuring it is completely submerged. Use a weight to keep it down.
  4. Cover and refrigerate for 7-10 days. Turn the brisket every other day to ensure even brining.
  5. After brining, remove the brisket and rinse thoroughly under cold water.
  6. Place the rinsed brisket in a large stockpot or Dutch oven. Add onion, carrots, and celery. Add optional beer!
  7. Add enough water to completely cover the brisket and vegetables.
  8. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 3-4 hours, or until the brisket is fork-tender.
  9. The internal temperature should reach 190-205°F (88-96°C) for optimal tenderness.
  10. Remove the corned beef from the pot and let it rest for at least 15-20 minutes before slicing against the grain. This is how to make corned beef tender and flavorful.