Recipe: Corned Beef Brisket

It's now March, and with the coming of March, my thoughts turn to green socks, leprechauns, and the most wonderful food to come out of Ireland (though apparently there is some debate as to whether the Irish can be credited with this delicious creation). I know St. Paddy's Day is still a ways away, but if you want to make your own corned beef to avoid the exorbitant cost of buying in the store, you have to get started now. I found the delicious recipe below here and plan to try it out just as soon as I can run to the local Amish store to grab some of the ingredients I don't have laying around. I also plan on chopping the ingredients down a bit. I don't have an 8-10 lb brisket handy.

*Note: This recipe doesn't use sodium nitrate, so the beef won't have that signature pink color. It's not necessary and may be a bit healthier without it, but if you want that color, you'll need to add some "pink salt".

Ingredients
1 8-10lb brisket
4 garlic cloves, peeled and cut in thirds

Brine
2 qts water
1 cup kosher salt
1/2 cup white vinegar
4 tbsp sugar
3 bay leaves
1 tsp peppercorn
1/2 tsp mustard seeds
1 pinch ground cloves

Simmering Liquid
Water to 3/4 side of brisket
1 tsp peppercorn
1/2 tsp mustard seeds
1/2 tsp whole allspice
1/4 tsp whole cloves
4 garlic cloves, sliced

1. Combine all brine ingredients. Bring to boil, then cool completely.
2. Place brisket in large roasting bag or tupperware container. Cover with the cooled brine and add the 4 garlic cloves (from the top of the list).
3. Tie bag tightly or seal container with lid. If in a bag, place in a large pot in case it leaks. Refrigerate for a week, turning the brisket on occasion to make sure it marinates completely.
4. Remove brisket and discard the brine.
5. Rinse meat, place in large pot and cover 3/4 of the way with water.
6. Add Simmering Liquid ingredients and bring to boil. Skim off any foam that floats to the top.
7. Reduce heat to low and simmer, covered, for 3-4 hours. Add vegetables (cabbage, carrots, potatoes, onions) in the last hour.


Let the nom-noming commence! Have you made your own corned beef before? How did it come out? Do you have any suggestions for newbs like me?