How To: Corned Beef

Ingredients:

10 cups water
1 1/2 cups kosher salt
1 cup granulated sugar
2 tablespoons dry mustard
3 tablespoons pickling spices
3 cloves garlic, minced
1 fresh beef brisket, 7 to 9 pounds

Preparation:

Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl. If necessary, add more cold water to cover the beef. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.

On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.