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How to make it

  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
  • actually serve round 6 to 8 roughly

Reviews & Comments 7

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  • chefloren 5 years ago
    Not to sure about the 10 days part, maybe two. It's not that the recipe is wrong, it's just that I'm impatient. LMAO ! ! !
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  • chefloren 5 years ago
    YES! Thank you SO much. This is THE corned beef recipe I have been looking for. Outstanding. TYVM
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  • dond 6 years ago
    When I first saw Alton Brown make corned beef with this recipe, I thought to myself: "Good luck finding saltpeter." I don't know what things are like, chemistry-wise where you live, but it took me about a dozen phone calls before I could get a little pharmacy in Bethesda, MD, near where I live, to order a bottle for me. Happily, it only took 24 hours and I scored four ounces of saltpeter for just over 6 dollars. That's probably enough saltpeter for about 50 or 60 lbs of corned beef!
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  • mellybelly 7 years ago
    This looks great, I am going to try it. It is nice to see are recipe you can make at home and not have to use all of the preservatives.
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    " It was excellent "
    saltymike ate it and said...
    WOW!!! Great recipe! Corned beef is great and even better when cured at home. Thanks for posting this.
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    " It was excellent "
    robertg ate it and said...
    Sounds like a great brine except I would have to add 6-8 cloves of garlic. Will use this on my next brisket,I always corn my own beef....Bob
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  • trackwidow 7 years ago
    This sounds like it would be really good and not contain all of the other chemicals that you would normally find in commercially made corned beef.
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