Corned Beef

1. 1

   Place brisket in a large plastic, glass, or stainless steel container with a tight-fitting lid; cover with water. Add remaining ingredients, stirring until salt dissolves. Cover and marinate 21 days in the refrigerator, turning meat occasionally.

2. 2

   Remove brisket from marinade; discard marinade.

3. 3

   Place brisket in a large Dutch oven with water to cover. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours. Remove from heat; let stand, without removing cover, for 2 hours.

4. 4

   Remove brisket from cooking liquid; discard cooking liquid. Rinse brisket in cool water; drain. Firmly press entire surface of brisket to remove remaining cooking liquid. Cover and refrigerate.

5. 5

   Cut corned beef diagonally across the grain into thin slices for sandwiches or follow specific recipe directions for preparing corned beef.

* Per serving · 4 servings · Values may vary.

No additional tips available.