Bourbon Corned Beef - Corned Beef From Scratch

• 2 quarts (1900 ml) water
• 1 cup (225 ml) kosher salt
• 1/4 cup (60 ml) sugar
• 4 bay leaves
• 8 peppercorns
• 3 cloves garlic, crushed
• 1 tbsp (15 ml) pickling spice
• 4 lbs (1.8 kg). beef brisket or rump
• 1/4 cup (60 ml) bourbon
• 1/2 cup (125 ml) light brown sugar, firmly packed
• 1 tbsp (15 ml) prepared mustard
• 1/4 cup (60 ml) apple juice

1. Pour water into a large enamel, earthenware or stainless steel pot.
2. Add salt and sugar, stirring to dissolve.
3. Add 2 bay leaves, 4 peppercorns, 1 garlic clove and the Pickling Spice.
4. Place beef in brine and place a weighted plate on beef to keep it submerged.
5. Cover pot, refrigerate 48 hours, better yet 7 days.
6. (Turn beef occasionally) When ready to cook, remove beef from brine and rinse.
7. Place corned beef in a large saucepan and cover with water.
8. Add remaining bay leaves, peppercorns and garlic clove.
9. Bring to boil.
10. Simmer, covered, for 3 hours or until tender.
11. Remove Corned Beef from pan and place on a rack in a shallow roasting pan, fat side up.
12. Prepare basting sauce by combining bourbon, brown sugar, mustard, and apple juice then pour over corned beef.
13. Roast in a 400 degree (200 C.) oven for about 30 minutes, basting with pan juices every 10 minutes.
14. If desired, reserve the corned beef stock to boil potatoes, cabbage or other vegetables.
15. Slice corned beef and serve hot or cold.

water, kosher salt, sugar, bay leaves, peppercorns, garlic, pickling spice, beef brisket, bourbon, light brown sugar, mustard, apple juice

Taken from online-cookbook.com/goto/cook/rpage/0006C0 (may not work)