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Corned Beef Brisket -- from Scratch

St. Patrick's day this year is coming up, falling on Sunday, March 17. What better way to celebrate the holiday than to prepare your own, from scratch corned beef brisket.

There are a number of vendors at the DCFM who offer brisket. Pick one up this weekend so you have plenty of time to prepare your brisket for the upcoming holiday.  

A delicious Reuben sandwich is only one suggestion. There are lots of ways to prepare your brisket, after you've completed the "corning" process. Note: If you're partial to a good Reuben sandwich, Grass is Greener Gardens, sells a terrific home made sauerkraut.) 

by Kozmic Blues 

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care, it's simply delicious!  

Ingredients    

• 1 8-10 pound brisket
• 4 garlic cloves, peeled and cut in thirds

• 2 quarts water
• 1 cup kosher salt
• 1/2 cup white vinegar
• 4 tablespoons sugar
• 3 bay leaves
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1 pinch ground cloves

• Water, to come up 3/4 to side of brisket
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole allspice
• 1/4 teaspoon whole cloves
• 4 garlic cloves, sliced

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 5 to 6 days, turning occasionally.
4. After the 5 to 6 days, remove brisket from the brine and discard the brine.
5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat (or use alternative cooking methods).
6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
7. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!