Here at The Local Butcher Shop we make Corned Beef. We like our Corned Beef a lot. It is a very satisfying process to make something so luscious out of a piece of brisket. You can do it at home! Here’s how to it:
Adapted from Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn
Make a brine by combining 1 gallon on water, 2 cups of kosher salt, 1/2 cup of sugar, 3 garlic cloves (minced) and 2 tablespoons of Pickling Spice in a large pot that is big enough to put a 5 pound brisket into.
Bring the brine to a simmer, stirring until the sugar and the salt have dissolved. Allow the brine to cool to room temperature and then refrigerate until it’s chilled.
Put a 5 pound brisket into the brine and weigh it down to keep it submerged (a plate works well). Refrigerate for 5 days.
Remove the brisket from the brine and rinse it thoroughly under cold water in the sink.
Put the brisket in a pot and cover it with cold water. Add 2 more tablespoons of Pickling Spice and bring the water to a boil. Reduce heat and simmer, covered, for about 3 hours or until the brisket is fork-tender. The meat should always be covered with water, so if it gets low, fill ‘er back up!
Remove the corned beef from the water. The water (now called cooking liquid) can be used to moisten the meat or you can add vegetables and serve as a broth with the meat. Slice the beef and serve warm, or cool, wrap and refrigerate. It should keep for about a week.
Let us know how it goes!