Corned Beef


1 (8 -10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds

The Brine
2 quarts water
1 cup kosher salt
1⁄2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorn
1⁄2 teaspoon mustard seeds
1 pinch ground cloves

The Simmering Liquid
Add water, to come up 3/4 to side of brisket
1 teaspoon peppercorn
1⁄2 teaspoon mustard seeds
1⁄2 teaspoon whole allspice
1⁄4 teaspoon whole cloves
4 garlic cloves, sliced

Combine all of the brine ingredients and bring to a boil, then cool.

In a huge plastic roasting bag, place the beef brisket, the cooled brine, and the 4 garlic cloves. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.

After the 6 to 7 days, remove brisket from the brine and discard the brine.Then place large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.

Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.

Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

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