Corned Beef

Ingredients

Place the water into a large 6 to 8 quart stockpot along with sugar, salt, cinnamon stick, saltpeter, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, and ginger.
Cook over high heat until the salt and sugar dissolve.
Remove from heat and add the ice.
Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip lock bag and add brine. Seal and lay flat inside a container, cover, and place in the refrigerator for 10 days.
Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse under cool water.
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.
Set over high heat and bring to a boil.
Reduce the heat to low, cover simmer 2 1/2 to 3 hours or until the meat is fork-tender
Remove from the pot and thinly slice across the grain.
Enjoy!

by Kendra Bridges