Homemade Corned Beef

• 1 teaspoon black peppercorns
• 1 teaspoon yellow mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon allspice berries
• 1/2 teaspoon ground mace
• 1 small cinnamon stick, crushed or broken into pieces
• 2 bay leaves, crumbled
• 1 teaspoon whole cloves
• 1 teaspoon ground ginger
• 1 cup kosher salt
• 12 garlic cloves, crushed
• 3 tablespoons pickling spices (above)
• 8 whole bay leaves
• 2 tablespoons juniper berries
• One 4-pound grass-fed brisket
• 1/4 cup pickling spices (above)

1. Make the pickling spices: Combine the peppercorns, mustard seeds, coriander seeds, red pepper flakes, allspice berries, mace, cinnamon, bay leaves, cloves, and ginger in a medium bowl.
2. Measure out 3 tablespoons for the brine and 1/4 cup for the cooking, and set the rest aside.
3. (The pickling spices will keep in a sealed container at room temperature for up to 6 months.)
4. Bring 4 quarts of water to a boil.
5. Remove the pot from the heat and stir in the salt.
6. When the salt is completely dissolved, set the pot aside to cool to room temperature.
7. When cooled, stir in the garlic, pickling spices, bay leaves, and juniper berries; set aside.
8. Prepare the corned beef: Trim the brisket so there is only about 1/4-inch of fat.
9. Remove the deckle, which is the small separate piece that is separated from the main piece by a layer of fat.
10. (The deckle is much fattier than the rest of the brisket.
11. If you are buying meat from a good butcher, ask him to remove the deckle and grind it for a burger.)
12. Place the trimmed brisket in a doubled turkey bag or oven bag.
13. Place the bagged brisket in a casserole dish large enough to hold the meat and the brine.
14. Pour the brine into the bag and seal very well by twisting the inner bag tightly, folding it over, and then twisting the outer bag and tying it tightly.
15. Marinate the meat in the refrigerator for 1 week.
16. To cook the corned beef, remove it from the brine and place it in a pot just large enough to hold it.
17. Discard the brining liquid.
18. Add enough water to the pot to cover the meat.
19. Add 1/4 cup of pickling spices and bring to a boil over medium heat.
20. Reduce the heat to low, cover the pot, and simmer the corned beef gently for 2 1/2 hours, or until fork-tender.
21. Check the water level in the pot occasionally.
22. There should always be enough water to cover the meat, so replenish the water as needed.
23. Remove the corned beef from the cooking liquid.
24. Allow the hot corned beef to cool at room temperature for about 30 minutes before slicing, or wrap the fully cooled corned beef in plastic wrap and refrigerate until ready to use.

black peppercorns, yellow mustard seeds, coriander seeds, red pepper, berries, ground mace, cinnamon, bay leaves, whole cloves, ground ginger, kosher salt, garlic, pickling spices, bay leaves, juniper berries, brisket, pickling spices

Taken from www.epicurious.com/recipes/food/views/homemade-corned-beef-381839 (may not work)