Corned beef

  • 1 gallon water
  • 1½ cups kosher salt
  • ½ cup coconut palm sugar, or honey
  • 3 bay leaves, torn
  • 1 tablespoon peppercorns
  • 1 tablespoon juniper berries
  • 1 tablespoon coriander seeds
  • 1 tablespoon allspice berries
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground ginger
  • 1 cinnamon stick, broken into pieces
  • 1 small brisket, 3-4 pounds

 

  1. Heat all of the ingredients except for the brisket over medium heat until the salt has dissolved. Bring the brine to room temperature.
  2. Trim any excess fat from the brisket. Place the meat into the brine and put 2 heavy plates over the meat to keep it fully submerged. Cover and refrigerate for 4 – 10 days.
 Rinse brisket well, add 3 cups of broth and brisket to a slow cooker and cook on low for 8 hours. Add chopped carrots & onions if desired. Sectioned cabbage can been tossed in for the last hour of cooking.

 

 

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