Is your beef corning?

Ours is!  Home brined corned beef for St. Patrick's day.

I started the process last weekend.  It takes a good 2 weeks for the brine to completely penetrate the brisket.

Ingredients:

3/4 C salt

1/2 C brown sugar

2tsp pink curing salt

Dissolve the above in 4 quarts water.

Add brisket to solution.

Add 3 cloves of peeled garlic.

4 bay leaves

2 tbsp of pickling spice

Let brisket brine for 2 weeks.

When done, rinse brisket under cool water.  The meat will be grey and not appetizing before cooking, this is OK!  The meat will turn bright pink once cooked thanks to the curing salt.

Add beef to 4 quarts of water and bring to a boil in a dutch oven on the stove.  Heat oven to 275*.  Cover pot and transfer to oven.  Let cook 2.5-3 hours or until a fork can be inserted and removed easily.