A flavorful and tender corned beef brisket made from scratch, perfect for special occasions or a hearty meal.
Prepare the brine by combining water, kosher salt, white vinegar, sugar, bay leaves, peppercorns, mustard seeds, ground cloves, and garlic cloves in a large pot. Bring to a boil, then let it cool completely.
Cooling the brine is essential to prevent cooking the meat prematurely.
Place the beef brisket in a plastic roasting bag and pour the cooled brine over it. Ensure the meat is fully submerged, sealing the bag tightly.
Cut the brisket into smaller pieces if needed to fit in the bag.
Refrigerate the bagged brisket in a large pot for 6 to 7 days, turning it daily to ensure even brining.
Turning the brisket daily helps distribute the brine evenly.
After brining, remove the brisket from the bag and discard the brine. Rinse the meat thoroughly under cold water.
Rinsing removes excess salt and spices from the surface of the meat.
Place the brisket in a Dutch oven and add enough water to cover two-thirds of the meat. Add the simmering liquid ingredients: peppercorns, mustard seeds, allspice, cloves, and garlic.
Using a Dutch oven ensures even heat distribution during cooking.
Bring the pot to a boil, then reduce the heat to a low simmer. Cover and cook for 3 to 4 hours until the meat is tender.
Skim off any foam that rises to the surface during cooking for a clearer broth.
Slice the cooked brisket against the grain and serve with your favorite sides. Enjoy your homemade corned beef!
Slicing against the grain ensures tender pieces of meat.
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