Ingredients
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into a couple pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Directions
In a large 6 to 8 quart stockpot place
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into a couple pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
Cook over high heat until the salt and sugar have dissolved
Remove from the heat and
- add 2 pounds ice
- Stir until the ice has melted.
- If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F
Place the brisket and the brine in a 2-gallon zip top bag
Refrigerate for 10 days
- Check daily to make sure the beef is completely submerged and stir the brine
After 10 Days
Remove from Brine
Rinse well
Place the brisket into a pot just large enough to hold the meat
add
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Cover with water by 1-inch
Bring to a boil
Reduce heat and cover
Simmer 2.5 - 3 hours
Wrap in aluminum foil
Put in a pan and weigh it down with a lot of weight - ~20lbs
Place in fridge
wait 3 days
unwrap and rinse
mix equal parts dijon (I tried the type w/seeds) and brown sugar
spread mix on meat
warm up in oven