Half Brisket, Point Cut
Instructions for Angela Bedient's Favorite Corned Beef
3-5lbs Beef Brisket or Eye of Round Roast
¾ c salt;
½ c brown sugar
1 ½ TBS pickling spice
¼ ts dried ground ginger
¼ ts ground cloves
½ ts peppercorns
2 cloves fresh garlic
To Brine the Roast! Peel and thinly slice or crush the garlic. Bring 5 cups of water, ingredient package and garlic to a boil. Remove from heat and cool the brine. Place thawed brisket in a non-metallic, air-tight container and cover with the brine. Be sure that the brisket is completely submerged in the brine. Leave the brisket in the brine for at least 7 days and up to 2 weeks, sealed and refrigerated. PLEASE NOTE; there are no NITRATES in the ingredient package, therefore the meat will not remain red, it will turn a grayish color which is normal and safe.
To Cook; After the brisket is cured in the brine remove meat from the brine and place in either a pot with water to boil it or in a crockpot submerged in water on low. Add potatoes, cabbage, carrots as desired and cook slowly for at least 8 hours, or until tender! Enjoy!
