Homemade Corned Beef

To make a brine, combine a gallon of water, two cups kosher salt, 1/2 cup sugar, five teaspoons pink salt, three minced garlic cloves, and two tablespoons pickling spice.

Bring the brine to a simmer, stirring until the salt and sugar dissolve.

Remove the pot from heat and let it cool to room temperature, then place in the refrigerator until completely chilled.

Place a five-pound beef brisket into the chilled brine. Weigh it down with a plate to keep it submerged. Refrigerate for five days.

Remove the brisket from the brine and rinse thoroughly with cool water.

Place the brisket in a large pot and cover with water before adding two tablespoons pickling spice. Bring to a boil; reduce heat; cover; and simmer for three hours, or until the brisket is fork-tender. Monitor the water level, making sure the brisket is always covered.

Remove the corned beef from the cooking liquid, slice, and serve warm or cold. Reserve the leftover cooking liquid; this can be used to moisten the meat prior to serving.

From “How to Make Corned Beef.”