Corned Beef Brisket

Ingredients

(1 (4-5#)) Brisket
(1 1/2 quarts) Water
(1 pint) Beet Juice (celery Juice could work too)
(10) Whole Cloves
(3) Bay Leaves
(1 tsp.) Ground Cinnamon
(1 cup) Salt
(10) Allspice Berries
(1 tbsp.) Black Peppercorns
(1 tsp.) Mustard Seeds
(1/2 cup) Dark Brown Sugar
(1 tbsp.) Ground Ginger
(1 tsp.) Ground Nutmeg
(2 stalks) Celery
(1 large carrot) Carrot
(1) Yellow Onion

Directions

In a large pot, add the water, beet juice, cloves, bay leaves, ground cinnamon, salt, allspice berries, black peppercorns, mustard seeds, brown sugar, ginger, and nutmeg. Place over high heat and cook until the salt and sugar are dissolved. Cool the mix down by adding some ice or place in the freezer for a half hour. When the mix is cold, put it into a large ziplock bag or tupperware. Add the thawed brisket and make sure that it is completely sumberged in the brine (if you need to add a little water, that is fine). Place in the fridge and be sure to mix the brine daily.

After 8-12 days, take the brisket out of the fridge and wash thoroughly with cool water. Place in a large pot. Cut the celery, carrot, and onion (coarsly) and add to the pot. Add enough water to submerge the brisket and bring to a boil. Once you achieve a boil, back the heat down, cover, and let simmer for 3 hours until the brisket is tender. Serve with a side of creamed cabbage for a great meal!

by Jazmin Brown