St. Patrick's Day Corned Beef

Method

Directions

1. 1
   In a large stock pot, place the salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, and bay leaves.
2. 2
   Add about 2 quarts of water, or enough water so that a brisket will fully submerge under the water when added to the pot. Heat until the liquid boils and the salt and sugar are fully dissolved.
3. 3
   Remove from heat and let cool to room temperature.
4. 4
   Place the brisket into the stock pot and ensure that it is fully submerged. Add a plate to weight down the brisket if necessary.
5. 5
   Place in refrigerator. For a stronger brine, let sit for 5 days. For a weaker brine, let sit for up to 10 days.
6. 6
   After you're done with the brine, remove the brisket from the stock pot and rinse well under temperate water.
7. 7
   Place the brisket in a pot that fits the meat comfortably, with just enough room to add the additional ingredients. Avoid a too large pot. Add the onion, carrots, and celery, then add water until the water level is about a half inch above the ingredients.
8. 8
   Place the pot on high heat and allow the water to boil.
9. 9
   Reduce the temperature until the water lightly simmers. Cook the meat for up to 3 hours, or until tender. Begin checking after it has cooked 2 1/2 hours.
10. 10
    Once done cooking remove the meat from the pot. Let it rest for at least 30 minutes, then slice thinly. Note: pink curing salt is what gives corned beef its rosy color. It goes by many names including sodium nitrite, Prague Powder #1 or DQ Curing Salt #1, and can be found online or in specialty stores. It can be substituted with regular kosher salt, however the meat will be a duller color when you're done cooking it.