Corned Beef using a Vermont Natural Beef Brisket!
Recipe courtesy of Abigale Stannard.
For the Brine:
* 1 Gallon of water
* 1 1/2 cups Kosher salt
* 1/2 cup packed brown sugar
* 1/4 cup pickling spice
* 4 teaspoons pink curing salt
* 4 garlic cloves minced
* 1 Vermont Natural Beef Brisket 4-6lbs
* 2 large carrots (chopped)
* 4 medium onions (chopped)
* 2 ribs of celery (chopped)
*2 tbls of pickling spice
Combine brine ingredients in a large stock pot. Bring to a simmer until salt and sugar are dissolved. Remove and cool to room temp and then refrigerate until chilled.
Place brisket in a large plastic bag supported in a 13 x 9 pan. Nest the brisket in the bottom of the pan and pour brine in the bag over the brisket. Seal and find a nice place to store it in the fridge! The brisket should soak in the brine for a minimum of 5 days but 10 days to 2 weeks is best!
Remove the brisket from the brine and pat dry. Place it in a Dutch oven and cover with water. Add the pickling spice and veggies. Bring to a boil and then reduce to a simmer. Cook for at least 3 hours or until tender!