Food Network: Corned Beef

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Corned Beef
Recipe courtesy Alton Brown, 2007

Ingredients
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered

1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Instructions
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.