Corned Beef Brisket

Name: Corned Beef Brisket
Ingredients: 2 quarts water; additional 1/4 cup water to dissolve; 2 tablespoons brown sugar; 3/4 cup kosher salt; 1/2 cup apple cider vinegar; 1 (3 lb) beef brisket; 4 garlic cloves, smashed; 2 tablespoons pickling spices; 1 teaspoon peppercorn, whole; 1 teaspoon mustard seeds; 2 teaspoons paprika

11 ingredients

3 steps

Ingredients

2 quarts water
additional 1/4 cup water to dissolve
2 tablespoons brown sugar
3/4 cup kosher salt
1/2 cup apple cider vinegar
1 (3 lb) beef brisket
4 garlic cloves, smashed
2 tablespoons pickling spices
1 teaspoon peppercorn, whole
1 teaspoon mustard seeds
2 teaspoons paprika

Directions

1

Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
2

After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
3

Serve with nice mustard and a horseradish sauce.