Easy to make and freezes well. Needs approximately 7 days to cure before cooking.
Course: Main Course
Keyword: Corned Beef, Gluten Free, Nitrate Free
4-5lbgrass-fed beef brisket
1/2cbeet or purple sauerkraut juice
2smonions, quarteredor 1 large
2celery stalks, chunked
4tbspwhole black peppercorns
4tbspwhole mustard seed
4tbspwhole coriander seed
2tbspcrushed red pepper
4tbspwhole allspice berries
8bay leaves, broken
Place water, salt, molasses, garlic and pickling spice into pot on low heat. Stir until salt and molasses completely dissolve.
Remove from heat and add 2-4 cups of ice to cool liquid. Should be chilled. Stir in beet juice.
Add brisket. Meat should be totally submerged. Place saucer or plate to hold meat down if necessary. Cover and place in fridge for 5 to 10 days.
Check daily to ensure beef is staying submerged and to stir brine.
When ready to cook, remove beef and discard liquid. Trim off any excess fat.
Slow Cooker Method
Place the brisket into a large slow cooker, add the onion, carrot and celery and cover with water by 1-inch (about 2 quarts). Cover and cook on low for 8 hours.
Stove Top Method
Place brisket into large pot, cut into pieces if needed. add the onion, carrot and celery and cover with water by 1-inch (about 2 quarts). Bring to a boil, then reduce to a simmer. Partially cover and cook 3 to 4 hours until fork tender.