Corned Beef Recipe

Ingredients:

• 1/2 gallon water

• 1/2 cup kosher salt

• 1/3 cup sugar

• 1/2 ounce Instacure No. 1

• 1 tablespoon cracked black pepper

• 1 tablespoon coriander seeds

• 6 bay leaves crushed

• 1 tablespoon mustard seeds

• 1 tablespoon dried thyme

• 1 teaspoon caraway seeds

• 1 cinnamon stick

• 5 chopped garlic cloves

• 3-5 lb beef brisket

SEASONING PACKETS AVAILABLE FOR $4 (includes everything above except water and beef)

1. Add everything but the roast to a pot and bring to a boil. Turn off the heat and cover, then let cool to room temperature while covered. This will take a few hours.

2. Once the brine is cool, find a container just about large enough to hold the brisket, place the meat inside and cover with the brine.

3. Make sure the brisket is completely submerged in the brine; if not, you will need to flip the meat everyday.

4. Cover and put in the fridge for 5-7 days

5. After the allotted time has passed, you have corned beef. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold the meat and cover with water. Partially cover the pot and simmer gently (do not boil) for at least 3 to 5 hours.

6. Enjoy hot with boiled cabbage and potatoes or as a ruben sandwich with marbled rye, sauerkraut and thousand island dressing