The cut of brisket that I used was a bit fatty and if I make this again, I will definitely use a slightly better cut.
If you plan on using the corned beef in another recipe, then stop at the brining stage, and use the spices when it calls for the “spice packet”.
Ever since I was a kid, I have loved corned beef and never really thought how corned beef was made. Then I looked it up and the time required was kind of daunting but eventually I just said f**k it, let's do this. The flavour difference is way beyond what I was expecting. Worth waiting a whole week
- Combine 2 quarts Water, Kosher Salt, White Vinegar, Sugar, Bay Leaves, 1 teaspoon Whole Peppercorns, 1/2 teaspoon Whole Mustard Seeds, and Ground Cloves in a large pot. Bring to a boil.
- Remove the brine from heat and place in the refrigerator to cool.
- When the brine is cool, peel and cut 4 Garlic Cloves into thirds. Place the Beef Brisket, cooled bring, and cut Garlic Cloves in a large roasting bag and then place in a large pot or container. Cut the Beef Brisket into pieces if needed to get it to fit.
- Make sure the Beef Brisket is completely submerged in the brine, adding more cold water as necessary. Tie the bag tightly, refrigerate for 6 – 10 days, turning occasionally, and adding water as need to keep the Beef Brisket submerged.
- Rinse the meat thoroughly with cold water and drain.
- Stop here if you plan on using the Corned Beef for another recipe.
- Place the Beef in a large pot and add enough water to come up about 3/4 of the way up the meat.
- Peel and mince 4 cloves of Garlic.
- Add 1 teaspoon Whole Peppercorns, 1/2 teaspoon Whole Mustard Seeds, Whole Allspice, Whole Cloves, and minced Garlic. Bring to a boil and skim off any scum.
- Reduce the heat to low and simmer for 3 – 4 hours.