- 1 (3- to 4-pound) brisket
- 1 cup salt
- 2 tablespoons whole mixed pickling spice
- 1/2 teaspoon sugar
- Pinch of alum
- 1 clove garlic, minced
- Place brisket in a large plastic, glass, or stainless steel container with a tight-fitting lid; cover with water. Add remaining ingredients, stirring until salt dissolves. Cover and marinate 21 days in the refrigerator, turning meat occasionally.
- Remove brisket from marinade; discard marinade.
- Place brisket in a large Dutch oven with water to cover. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours. Remove from heat; let stand, without removing cover, for 2 hours.
- Remove brisket from cooking liquid; discard cooking liquid. Rinse brisket in cool water; drain. Firmly press entire surface of brisket to remove remaining cooking liquid. Cover and refrigerate.
- Cut corned beef diagonally across the grain into thin slices for sandwiches or follow specific recipe directions for preparing corned beef.
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