Homemade Corned Beef

Ingredients

• 1 gallon water
• 1½ cups kosher salt
• ½ cup packed brown sugar
• ¼ cup mixed pickling spices, divided
• 4 tsp. pink curing salt (Prague Powder)
• 4 garlic cloves, minced
• 2 oven roasting bags
• 1 fresh beef brisket (4 to 5 lbs.)
• 2 large carrots, chopped
• 2 medium onions, chopped
• 2 celery ribs, chopped

Directions

1. In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp. pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled.
2.  

   Place one large oven roasting bag inside another. Place brisket inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat the meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.

3.  

   Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.