Corned Beef Brisket (how to make from scratch)

Corned Beef
 
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You'll want to brine the brisket for 10 days - 2 weeks before you cook it. Making corned beef brisket from scratch is delicious when you start with grass-fed beef.
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Recipe for: GRASS-FED BEEF
Cut of Meat: Brisket
Serves: 8-10
Ingredients
  • One 4 lb. brisket of beef
  • ¼ cup large-grained kosher salt
  • 1 tsp. freshly ground pepper
  • 2 tsp. ground ginger
  • ½ tsp. ground cloves
  • 2 bay leaves, crumbled
  • 1 Tbs. brown sugar
  • ⅛ tsp. nutmeg
  • ⅛ tsp. paprika
  • 3 cloves garlic, minced
  • 1 Tbs. saltpeter (optional, can be found in pharmacies)
  • ½ cup warm water
Instructions
  1. Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.
  2. Dissolve the saltpeter in the warm water and pour over the meat. Place in a large, nonmetal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.)
  3. Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.
  4. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times. Cover with cold water again, bring to a boil and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin and place on a platter. Serve with mustard or horseradish.