Corned Beef Brisket From Scratch

1. 1

   Brine. For every 5 lbs of beef brisket, whisk together the above brine mixture. I usually cut the brisket in half (5-7#) to fit into gallon size zip lock baggies. Distribute brine evenly. Store in the fridge for 3 weeks, turning over every 2-3 days. Rinse in cold water when finished. Simmer with water covering 2 inches above until fork tender, about 3- 4 hours

2. 2

   The last hour add your choice of veggies, the longest going in first,. New potatoes, carrots, turnips, parsnips, boiling onions, leeks, cabbage wedges

3. 3

   Slice meat against the grain . Serve in shallow soup bowls with assorted veggies and some of the pot liquor. Pass sourcream/horseradish sauce and sourcream/mustard sauce

* Per serving · 4 servings · Values may vary.