PREP: 20 minutes COOL: 1 hour CHILL: 1 hour + 7 days COOK: 3 hours MAKES: about 2 ½ lb.
2 qt. water
1 cup coarse kosher salt
¾ cup packed brown sugar
5 sprigs fresh thyme
4 cloves garlic, smashed and peeled
3 bay leaves
1 Tbsp. whole allspice
2 tsp. finely chopped, peeled fresh ginger
2 tsp. whole cloves
2 tsp. black peppercorns
1 cinnamon stick, broken
1 tsp. mustard seeds
4 tsp. pink curing salt (tip, page 275)
2 qt. cold water
1 4- to 4½-lb. fresh beef brisket
1. In a 6-qt. stainless-steel or enameled pot combine first 12 ingredients (through mustard seeds). Bring to boiling, stirring occasionally to dissolve salt and sugar. Remove from heat and let cool 1 hour. Add pink curing salt, stirring to dissolve.
2. Stir in the 2 qt. cold water. Chill brine 1 to 2 hours or until chilled.
3. Add meat to the brine. Place a heavy plate or dish over the meat to keep it submerged by at least 1 inch of brine. Cover and refrigerate 7 to 10 days. Remove meat from brine, reserving brine. Rinse meat under cool water before using.
Cooking Directions: To cook the corned beef, strain brine, reserving herbs and spices; discard liquid. Return the meat, herbs, and spices to the 6-qt. pot. Add 1 cup coarsely chopped onions, 1 cup coarsely chopped carrots, 1 cup coarsely chopped celery, and 2 cloves garlic, minced. Add enough water to cover the mixture by 1 inch. Bring to boiling. Reduce heat, cover, and simmer 3 to 3½ hours or until meat is fork-tender. If desired, add 12 oz. tiny new potatoes, halved, and/or 1 small cabbage, cut into six wedges, during the last 20 to 30 minutes of cooking. Remove meat from pot; discard liquid, herbs, and spices. Remove fat from meat. Slice meat thinly across the grain.
PER 3 OZ. COOKED CORNED BEEF: 387 cal., 21 g fat (8 g sat. fat), 152 mg chol., 1344 mg sodium, 3 g carb., 0 g fiber, 46 g pro.