Recipe courtesy of Cooking Channel
Print
Corned Beef
Total:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr
Cook:
15 min
Yield:
One 10- to 11-pound roast
Level:
Easy
Total:
1 hr 25 min
Prep:
10 min
Inactive:
1 hr
Cook:
15 min
Yield:
One 10- to 11-pound roast
Level:
Easy

Ingredients

  • 1 1/2 cups kosher salt
  • 1/2 cup packed light brown sugar
  • 20 juniper berries
  • 20 black peppercorns
  • 4 whole cloves
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • One 10- to11-pound brisket, split into flat and point

Directions

Combine the salt, sugar, juniper berries, peppercorns, cloves, thyme and bay leaves with 1 gallon water in a large stockpot. Bring to a boil over high heat and stir until the salt and sugar are dissolved, about 3 minutes. Remove from the heat and allow to cool completely, about an hour.

Pour the brine over the brisket, weighting the brisket down with a heavy plate to ensure it's completely submerged. Cover, and transfer to the refrigerator to brine for 1 week.

Remove the brisket from the brine and discard the brine. Rinse the brisket well in cold water.

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