Homemade Corned Beef

• 1 gallon water
• 1-1/2 cups kosher salt
• 1/2 cup packed brown sugar
• 1/4 cup
• divided
• 4 teaspoons pink curing salt #1
• 4 garlic cloves, minced
• 2 oven roasting bags
• 1 fresh beef brisket (4 to 5 pounds)
• 2 large carrots, chopped
• 2 medium onions, chopped
• 2 celery ribs, chopped

1. In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled.
2. Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.
3. Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid.
4. Refrigerate meat in cooking liquid for several days; reheat in liquid.

gallon water, kosher salt, brown sugar, salt , garlic, fresh beef brisket, carrots, onions, celery

Taken from www.tasteofhome.com/recipes/homemade-corned-beef/ (may not work)