- 5 pounds raw corned beef
- 2 medium carrots (peeled and cut into chunks)
- 2 medium onions (peeled and cut into chunks)
- 4 medium celery stalks (cut into chunks)
- 6 whole cloves
- ¼ teaspoon cinnamon
- 3 small pieces crystallized ginger
- ¼ teaspoon juniper berries
- ¼ teaspoon allspice
- ¼ teaspoon whole peppercorns
- Pat the meat dry to remove any remaining bits from the brine
- Place all of the ingredients in a stockpot, with enough water to cover the meat. Cover the pot, and bring to a boil. Gently simmer until the beef is done, approximately 2+ hours. The internal temperature should be 185° for a tender corned beef. Remove the meat from the stockpot, and slice and serve
Serve with boiled or roasted carrots, potatoes, and cabbage.
How-To Brine A Corned Beef
- 1 large red beet peeled and chopped
- 5 pound brisket
- 2 quarts water
- 1 cup kosher salt or sea salt
- ½ cup sugar
- 3 cloves garlic peeled and crushed
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seed
- 1 tablespoon red pepper flakes
- 1 tablespoon allspice berries
- ½ tablespoon ground mace
- 1 cinnamon stick
- 6 crushed bay leaves
- 1 tablespoon whole cloves
- 1 tablespoon ground ginger
- Place the beet in a blender, with ¼ cup of water. Blend until pureed. If it’s very thick, add an additional ¼ cup water.
- Combine all of the remaining ingredients, except the beef, with the beet juice, in a large bowl, and thoroughly combine. Place the beef into a two gallon food bag or other plastic (or glass) container, add the beet and spice mixture. Refrigerate for 5-7 days.
- If the beef is not fully covered by the liquid, turn it over at least once per day. If it’s in a flat-ish container, place a glass or ceramic bowl on top to keep it submerged.
- The beet will turn the beef red, instead of using sodium nitrate.