Home Made Corned Beef Brisket

Step 1: Spices ... The first thing is to toast some of the spices; the mustard seeds, coriander, allspice berries, cloves, and cardamom. Add the seeds to a dry saute pan on medium heat for 2-3 minutes until you can smell the spices. The heat of the pan will bring out the oil and flavor of the spices. Transfer to a small ziploc bag along with the peppercorns and lightly crush the spices with a rolling pin or meat mallet; then, add the red pepper flakes, crumbled bay leaves, and ginger. Close and shake to combine. Remove 3 tablespoons to use for the brine; and save the rest for the cooking process.

Step 2: Brine ... Add the 3 tablespoons of the spice mix, plus half of the stick of cinnamon (reserve the other half for the cooking process), to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature.

Step 3: * Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1, and is available where most pickling spices are sold. Some grocery stores carry it; Walmart, BBQ supply stores usually, and of course you can purchase it online. If you don't have it, you can still make corned beef, and it will taste delicious ... it just won't be that bright pink color.

Step 4: Brisket ... Place the brisket in a large ziploc bag (or, you can also use a glass - non-reactive) pan, and pour or cover with the cooled brine. The brine should completely cover the meat. I prefer to use a ziploc bag and then place in a glass pan in case it leaks. Make sure to squeeze the air out of the ziploc bag and place in the refrigerator towards the back, where it is the coldest. This process will take 5-7 days. Every day flip the brisket over, so the entire brisket brines evenly.

Step 5: Finish ... At the end of the curing process; remove the brisket from the brine and rinse with cold water; make sure to completely rinse the brisket. Then, put back in the refrigerator after rinsing for 1-3 hours (uncovered) to dry - Don't skip this step.

Step 6: Cook ... Now, it's time to make your corned beef! Use your favorite recipe; but, don't forget to use your remaining spices. You can smoke it, braise, grill, or cook in the crock pot. It is up to you - ENJOY! My favorite recipe is corned beef and cabbage. But some times, I will make a small one just for sandwiches. I cook it slowly in the oven or crock pot in a mix of beer, broth, and a chopped onion. It comes out tender and moist. But, there a hundred of recipes to choose from.