Corned Beef
Cook time: 
Total time: 
Serves: 3-5 lbs
 
Ingredients
Brine
Pickling Spice
  • 1 tbs mustard seed
  • 1 tbs black peppercorn
  • 1 tbs coriander seeds
  • 20 juniper berries
  • 3 bay leaves
  • 3 cardamom pods
  • 5 cloves
  • 5 allspice berries
  • 1 cinnamon stick
Corned Beef
  • 3-5lb brisket
  • 1 medium onion, quartered
  • 1 large carrot, roughly chopped
  • 1 large stalk celery, roughly chopped
Instructions
Brine
  1. Add water, sea salt, coconut sugar, beetroot powder and pickling spice to a large stock pot and bring to a boil over high heat until salt and sugar have dissolved.
  2. Remove from heat and allow brine to cool to room temperature.
Corned Beef
  1. Place brisket in a 2 gallon zip top bag or large vacuum bag and add brine. Seal bag and lay flat inside a refrigerator for 10 days turning brisket every day.
  2. After 10 days, remove brisket from refrigerator and rinse with cool water.
  3. Place brisket in a pot just large enough to hold meat.
  4. Add carrot, onion and celery and cover with water by one inch.
  5. Bring to a boil over medium high heat.
  6. Reduce temperature to low and simmer for 3 hours or until meat is fork tender.
  7. Remove from heat and let cool.
  8. Slice meat across the grain and enjoy.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/corned-beef/