How to make it

  • 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 6 to 7 days, turning occasionally.
  • 4. After the 6 to 7 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.
  • 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!
  • Let cool & serve. See Photo

Reviews & Comments 3

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  • MikeyfromAR 4 years ago
    This recipe is awesome and I just happen to have 1 more huge brisket 1/2 left from my last beefer! Now a question..... If I had a plastic container with a well sealed lid would it suffice for the plastic bag? I'm pretty confident I know the answer, but, this will be my first attempt at it and I want to be sure. Thanks!
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  • twill10 4 years ago
    I am gonna try and find a good recipe for pastrami, unless you have one, but the corned beef sounds great
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  • pointsevenout 4 years ago
    Nice recipe. And if the price of beef comes down to a reasonable price, I'll try this recipe.
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