Home-cured Brisket (corned Beef)

Total Time: 120 hrs 15 mins Preparation Time: 15 mins Cook Time: 120 hrs

Ingredients

• Servings: 6
• 5 -7 lbs beef brisket (either point or flat cut, trim fat as needed)
• 1/2 cup kosher salt (do not substitute regular or sea salt)
• 1 tablespoon cracked black pepper
• 1 tablespoon peppercorn
• 1 tablespoon ground allspice
• 1 1/2 tablespoons dried thyme
• 1 tablespoon paprika
• 3 crumbled bay leaves
• 1 tablespoon minced garlic

Recipe

• 1 take the brisket and pierce it with a knife or tenderizer. do each side at least 15x. place brisket in 1 gallon plastic baggie.
• 2 mix all other ingredients together in a bowl or 2 cup measuring cup.
• 3 reaching inside baggie, sprinkle 1/2 the mixture over the brisket. turn baggie over and repeat, sprinkling the other side. seal the baggie after expressing as much air as possible.
• 4 place the bagged brisket in a dish large enough to hold it. it must then be weighted. you can use some cans from the pantry. i used 2 fairly heavy casserole dishes that nested, and placed the second on top of the brisket.
• 5 put the dish with the brisket in the refrigerator. i used bottom shelf in the back as it is the coldest spot. the brisket should be turned over 1x each day for at least 5 days, and no longer than 7 days.
• 6 rinse before using. i gave my brisket a cold-water bath while preparing the other ingredients for a traditional new england boiled dinner.
• 7 this recipe is only for curing the beef. when i cooked this cured beef, i simmered it for at least 3 hours, then moved it to a casserole with a cup of broth ladled over it and let it rest for 20-30 minutes before slicing across the grain.