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1
In a container large enough to hold all of the liquid and the meat, stir the salt and the sugar into the 6 cups of water to dissolve; the solution will be cloudy Add the Instacure # 1, bay; mustard seed, celery seed, caraway; garlic, peppercorns, and anise, and stir.
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2
Put the meat in the brine, making sure it is completely submerged: add more water as necessary to cover.
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3
An inverted plate on top of the meat can help push it down into the liquid.
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4
Cover with a sealed lid or plastic wrap and let the beef rest in the refrigerator for 5 days, stirring on day 3 to redistribute the spices.
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5
The beef will be fully cured when it feels stiff and resilient when poked; it should have the firmness of very well-done meat throughout.
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6
Once the meat is cured, drain it, and discard the brine and all the solid ingredients.
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7
Place the meat in a large stockpot and cover with fresh water by 1 inch.
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8
Cover and bring to a boil over high heat, then reduce the heat to medium and simmer, covered, for 1 1/2 hours.
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9
If youre making a meal out of this, add the potatoes, carrots, and cabbage to the pot after an hour.
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10
The meats internal temperature must be 150F.
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11
To serve, remove the meat from the pot with tongs, draining off as much liquid as you can.
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12
Trim away large hunks of excess fat and slice the meat against the grain and on a bias.
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13
Plate a few slices along with the potatoes, carrots, and cabbage.
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14
For sandwiches, serve the meat hot or cold and sliced as thinly as possible.
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15
Refrigerated, corned beef will keep for up to 1 week.
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16
It can also be wrapped tightly and frozen for up to 4 months.
