Homemade Corned Beef

Ingredients:

• 1 Tbsp whole Allspice

• 1 Tbsp whole Mustard Seeds

• 1 Tbsp Coriander Seeds

• 1 tsp Red Pepper flakes

• 1 Tbsp whole Black Peppercorn

• 2 tsp whole Cloves

• 6 Bay Leaves, crumbled

• 2 tsp ground Ginger

• 1 stick Cinnamon

• 2 cups Kosher Salt

• 5 tsp Pink Curing Salt

• 1/2 cup Brown Sugar

• 1 4-5 lb Flat Cut Beef Brisket

Instructions:

1. Heat a skillet over medium-high until hot, add the Peppercorns, Mustard and Coriander seeds and toast for 2 minutes (be careful, mustard seeds can jump!).

2. Remove from heat and combine in a bowl with the Allspice, Red Pepper, Cloves, Bay Leaves, Ginger and stir to combine.

3. Fill a large pot with 1 gallon of water and add 3 Tbsp of the spice mixture (save the rest to use when cooking the corned beef), the Cinnamon stick, Kosher Salt, Pink Curing Salt, and Brown Sugar.

4. Bring to a boil. Once boiling remove from heat and allow to return to room temperature.

5. Once cooled put it in a sealable container and put in the refrigerator to chill for 1-2 hours.

6. Add the Brisket to the container and seal. Brine Brisket for 7-10 days, flipping every day or two.

7. Once Brisket is ready, check out the recipe for Corned Beef and Cabbage!