Home-Cured Corned Beef

For the brine

• 1 gallon water
• 1½ cups kosher salt
• ½ cup packed brown sugar
• ¼ cup pickling spice
• 4 tsp pink curing salt
• 4 cloves garlic, minced

Everything else

• 1 Vermont Natural Beef brisket, 4–6 lb
• 2 large carrots, chopped
• 4 medium onions, chopped
• 2 ribs celery, chopped
• 2 tbsp pickling spice

Method

1. Combine the brine ingredients in a large stockpot. Bring to a simmer until the salt and sugar dissolve. Cool to room temperature, then refrigerate until fully chilled.
2. Place the brisket in a large plastic bag set inside a 13×9 pan. Pour the chilled brine over the brisket, seal, and refrigerate. Brine for a minimum of 5 days — 10 days to 2 weeks is better.
3. Remove the brisket from the brine and pat dry. Set it in a Dutch oven and cover with water.
4. Add the pickling spice and vegetables. Bring to a boil, then reduce to a simmer.
5. Cook at least 3 hours, until tender.

Brisket comes with every side and quarter — ask for it left whole on your cut sheet.