American Corned Beef Brisket

About This Recipe

"Plan ahead about a week... you won't be sorry. This is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt peter to my corned beef, so this is not going to have that familiar pink color, but you won't care--and it's healthier this way."
By the way, Corned Beef and Cabbage is NOT an Irish dish...It's a Chicago Irish American dish and is said to be as American as Apple Pie Apple Pie American? No its not. The Chevy commercial was wrong. Baseball, hot dogs, and Chevrolet are American, but apple pie is NOT.

1 (8 -10 lb) beef brisket
8 garlic cloves, peeled and cut in thirds

The Brine
2 quarts water 1 cup kosher salt
1/2 cup white vinegar

4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1 pinch ground cloves

The Simmering Liquid
enough water, to come up 3/4 to side of brisket
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced


Combine all of the brine ingredients and bring to a boil, then cool.
In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 8 garlic cloves.
Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.

After the 6 to 7 days, remove brisket from the brine and discard the brine.

Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 3/4 of the way up the side of the meat. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!