Ingredients

The following ingredients have 5 Servings
  • 2 quarts water (preferably distilled / filtered)
  • ½ cup coconut sugar
  • 1 cup kosher salt
  • 1 tablespoon mixed peppercorns
  • 1 teaspoon juniper berries
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 3 dried or fresh bay leaves
  • 1 tablespoon beet root powder (optional, see note)
  • 3-4 lb. flat cut beef brisket

Instruction

  • In a large pot add all of the ingredients, except the beet root powder (if using), and bring to a boil. After all of the salt and sugar has dissolved shut off the heat.
  • Let the mixture cool completely. You can let this happen naturally, or you can place the brine in an ice bath by placing the brine inside of a clean bowl and then placing that bowl inside of another bowl filled with ice water.
  • Once the brine is cool place the beet root powder (if using) and brisket inside a 2 gallon plastic bag and place the bag inside of a large container that will catch any accidental drips. This container has to be able to fit inside of your refrigerator.
  • Carefully pour all of the brine inside of the plastic bag and seal it. Lay the plastic bag flat inside of the container and place in your refrigerator for 5-6 days.
  • Each day carefully turn the bag upside down to stir the brine and make sure all of the beef is submerged.
  • Once ready to cook discard the brine and the spices and rinse the corned beef thoroughly.
  • See this post for cooking instructions.