- In a small bowl combine all ingredients. Set aside.
- In a large pot combine the water, kosher and pink salts, garlic, brown sugar, and 1/4 cup Pickling Spice. Bring to a simmer, stirring until sugar is dissolved. Remove from heat. Let stand until room temperature. Transfer to a 2-gal. resealable plastic bag set in a large shallow pan.
- Place brisket in bag; seal. Chill 5 days, turning occasionally.
- Remove brisket from brine; rinse thoroughly. Transfer to an 8- to 10-qt. pot. Cover with fresh water. Place remaining Pickling Spice on a double-thick 8-inch square of 100% cotton cheesecloth. Bring up corners; tie with 100% cotton string. Add to pot with beef. Bring to boiling; reduce heat to low. Simmer, covered, 3 hours or until brisket is fork tender, adding cabbage, onion, and carrots the last 15 minutes. Remove spice bag; discard. Thinly slice corned beef. Serve with cabbage, onion, and carrots.
From the Test Kitchen
Corned Beef Sandwich Melt:
Spread inside of marble rye bread slices with Dijon-style mustard and thousand island dressing. Add sliced corned beef, shredded fontina cheese, and Pickled Onions*. Spread outside of sandwich with butter and cook in a skillet over medium heat until toasted, turning once. *Pickled Onions: In a medium saucepan place 1 cup of the corned beef cooking liquid, 1/2 cup cider vinegar, and 1 tablespoon sugar. Bring to boiling. Place 1 red onion, thinly sliced, in a medium heatproof bowl. Pour vinegar mixture over onions. Let stand at least 1 hour. Drain before using.
Nutrition analysis per serving: 682 calories, 31 g protein, 40 g carbohydrate, 45 g total fat (24 g sat. fat), 153 mg cholesterol, 2 g fiber, 5 g total sugar, 20% Vitamin A, 2% Vitamin C, 1946 mg sodium, 14% calcium, 11% iron
Nutrition Facts (Corned Beef)
- Per serving:
- 198 kcal ,
- 8 g fat
- (3 g sat. fat ,
- 0 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 55 mg chol. ,
- 1064 mg sodium ,
- 14 g carb. ,
- 5 g fiber ,
- 8 g sugar ,
- 19 g pro.
When brining, I used a big oven bag (meant for turkey) and squeezed the extra air out, then placed in a big rectangle baking tin.
I cooked it a little longer since the meat was bigger than the original recipe. I also cut off a significant amount of fat from the top of the meat, before and after brining, though I'm not sure if that affected anything.
I was worried about the meat being pink all the way through, but it was a lovely, bright red, uniform color. The cacophony of spices smelled and tasted great infused in the meat. The cabbage and carrots turned out great as well and weren't mushy. 5 stars!