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Corned Beef

Yields1 ServingCook Time3 hrs

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.

 4 lbs Beef Brisket
 ¼ cup Large-grained kosher salt
 1 tsp Freshly ground pepper
 2 tsp Ground ginger
 ½ tsp Ground cloves
 2 Bay leaves, crumbled
 1 tsp Brown sugar
  tsp Paprika
 3 Cloves garlic, minced
 1 tsp Saltpeter (optional, can be found in pharmacies)
 ½ cup Warm water
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.