Best Corned Beef

1. 1

   Place brisket in a large stoneware crock and cover completely with water.

2. 2

   Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days.

3. 3

   Place in the fridge for 16 days.

4. 4

   Remove from the crock and place in a large kettle.

5. 5

   Cover with boiling water and boil for 1 1/2 hours.

6. 6

   Turn off heat and let stand in water in which it has cooked for at least 2 hours.

7. 7

   Remove meat to another deep kettle.

8. 8

   Place in sink and let cold water run into the kettle (not directly ON the meat) for 1 hour.

9. 9

   (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use.

* Per serving · 4 servings · Values may vary.