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1
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
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2
Cook over high heat until the salt and sugar have dissolved.
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3
Remove from the heat and add the ice.
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4
Stir until the ice has melted.
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5
If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night).
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6
Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
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7
Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
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8
Check daily to make sure the beef is completely submerged and stir the brine.
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9
After 10 days, remove from the brine and rinse well under cool water.
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10
Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
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11
Set over high heat and bring to a boil.
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12
Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
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13
Remove from the pot and thinly slice across the grain.
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14
My Crock pot method:
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15
After 10 days, remove from the brine and rinse well under cool water.
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16
Place the brisket into bottom of crock pot.
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17
Add 5 potatoes cut in half and 1 pound baby carrots.
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18
Turn on high and cook for 2 hours.
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19
Add whole head of cabbage that you have quartered.
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20
Make sure you keep cabbage from touching the crock pot so it will not burn.
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21
Cook another 2 hours on high.
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22
Slice and serve with the vegetables.
