Ingredients:
3-4 pounds of beef brisket
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons pickling spices (such as peppercorns, mustard seeds, coriander seeds, bay leaves, cloves, and allspice)
1 gallon of water
Steps:
In a large pot, combine the water, kosher salt, brown sugar, and pickling spices. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Allow the brine to cool completely.
Place the beef brisket in a large resealable plastic bag or container, and then pour the cooled brine over the meat, ensuring it is completely submerged. Refrigerate the beef in the brine for 5-7 days, turning the brisket occasionally.
After the corned beef has finished brining, remove it from the brine and rinse it thoroughly under cold water.
Place the corned beef in a large pot and cover it with water. Add any additional seasonings you prefer, such as garlic, onions, and more pickling spices.
Bring the water to a boil, then reduce the heat to a simmer and cover the pot. Let the corned beef simmer for about 3 hours, or until it is tender.
Once the corned beef is cooked, remove it from the pot and let it rest for a few minutes before slicing it against the grain.
Enjoy your homemade corned beef with some cabbage, potatoes, and mustard!