Corned Beef

• Gluten free

• Meat

  • 1/2 Brisket

• Produce

  • 2 Bay leaves
  • 1 tsp Garlic, dried
  • 1/2 tsp Ginger, ground

• Baking & Spices

  • 1 Cinnamon stick, small
  • 11 Clove, whole
  • 2 tsp Coriander seeds
  • 1 cup Kosher salt
  • 1 tsp Mustard seeds
  • 2 tsp Peppercorns, black
  • 1 1/2 tsp Pink salt
  • 1 tsp Red pepper flakes, hot
  • 5 Star anise pod
  • 1/2 cup Sugar, organic

• Drinks

  • 4 cups Apple juice or apple cider

• Liquids

  • 2 qt Water

Found on nwedible.com

Description

Ingredients

• 1 cup kosher salt
• ½ cup organic sugar
• 1½ teaspoons pink salt
• 2 teaspoons black peppercorns
• 1 teaspoon mustard seeds
• 2 teaspoons coriander seeds
• 1 teaspoon hot red pepper flakes
• 1 small cinnamon stick, crushed or broken into pieces
• 2 bay leaves, crumbled
• 7 whole cloves
• 1 tsp dried garlic, or several fresh garlic cloves, peeled and smashed
• ½ teaspoon ground ginger
• 3 star anise pods
• 2 quarts water
• ½ brisket, about 4 pounds, trimmed
• 4 cups apple juice or apple cider
• 2 star anise pods
• 4 whole cloves

Directions

• Combine the kosher salt, sugar, pink curing salt and all spices in a large food-safe plastic tub or bowl. Bring 2 quarts water to a boil and add to the brine mixture. Stir well to ensure all the salt and sugar dissolves, then set the brine aside to cool to room temperature.
• Fully submerge the trimmed beef brisket in the cool brine. Cover tightly, then transfer to the refrigerator.
• Brine beef brisket for at least three days, and up to a week. Once per day, stir the beef in the brine and make sure its fully submerged.
• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees.
• Removed the corned beef brisket from the brine and rinse well.
• Add the brisket, apple juice, star anise pods and cloves to a large, oven-proof pot or Dutch oven. Bring the apple juice to a gentle simmer over medium heat, then cover brisket with a parchment drop lid (optional) and the tight-fitting lid from the pot or Dutch oven.
• Transfer the pot to the oven and cook for about 2 hours, until the corned beef brisket is falling-apart tender.
• Slice brisket across the grain and serve hot, with sauteed cabbage and potatoes if desired.