Home-Corned Beef Roasts

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Servings
   1 beef brisket

Prep Time
   10 minutes

Refrigerate
   8-12 DAYS

Cook Time
   5 hours

Beef Type
   Brisket

For every gallon of water, you will need

• 1 5-6 lb. beef brisket
• 2 cups Kosher salt
• 2 cups dark brown sugar
• 1-1/2 tsp. baking soda
• 4 tsp. saltpeter (available in most drugstores as sodium nitrate)
• 2 tsp. allspice, optional
• 1-2 cloves garlic, optional

Instructions

Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water.

Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1-1/2 inches above the meat.

Cover container with a board weighted in place. Store in the refrigerator 8-12 days. The beef will become saltier the longer it is soaked.

When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil.

Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4-1/2 hours. Slice against grain.