Corned Beef 10 Days

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Alton brown's now famous corned beef recipe. 10 days to complete.

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Steps

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Place the water into a large 6 to 8 quart stockpot along with salt , sugar , saltpeter , cinnamon stick , mustard seeds , peppercorns , cloves , allspice , juniper berries , bay leaves and ginger.

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Cook over high heat until the salt and sugar have dissolved.

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Remove from the heat and add the ice.

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Stir until the ice has melted.

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If necessary , place the brine into the refrigerator until it reaches a temperature of 45 degrees f.

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Once it has cooled , place the brisket in a 2-gallon zip top bag and add the brine.

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Seal and lay flat inside a container , cover and place in the refrigerator for 10 days.

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Check daily to make sure the beef is completely submerged and stir the brine.

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After 10 days , remove from the brine and rinse well under cool water.

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Place the brisket into a pot just large enough to hold the meat , add the onion , carrot and celery and cover with water by 1-inch.

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Set over high heat and bring to a boil.

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Reduce the heat to low , cover and gently simmer for 2 1 / 2 to 3 .

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Ingredients

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water, kosher salt, brown sugar, saltpeter, cinnamon stick, mustard seeds, black peppercorns, whole cloves, allspice berries, juniper berries, bay leaves, ground ginger, ice, beef brisket, onion, carrot, celery