Corned Beef Brisket - From Scratch

• 1 (8 -10 lb) beef brisket
• 4 garlic cloves, peeled and cut in thirds
• The Brine
• 2 quarts water
• 1 cup kosher salt
• 1/2 cup white vinegar
• 4 tablespoons sugar
• 3 bay leaves
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1 pinch ground cloves
• The Simmering Liquid
• water, to come up 3/4 to side of brisket
• 1 teaspoon peppercorn
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole allspice
• 1/4 teaspoon whole cloves
• 4 garlic cloves, sliced

1. Combine all of the brine ingredients and bring to a boil, then cool.
2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
7. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

beef brisket, garlic, brine, water, kosher salt, white vinegar, sugar, bay leaves, peppercorn, mustard seeds, ground cloves, liquid, water, peppercorn, mustard seeds, whole allspice, whole cloves, garlic

Taken from www.food.com/recipe/corned-beef-brisket-from-scratch-115220 (may not work)