· One 4-5 pound beef brisket… grass-fed if possible
· The Brine:
· 2 quarts of water
· 1 cup of sea salt (I use pink sea salt)
· ½ cup raw sugar or organic brown sugar
· 1 stick of cinnamon
· 1 tablespoon of mustard seeds
· 1-2 tablespoons of black peppercorns
· ½ tsp whole cloves (about 8-10 individual cloves)
· 1 tsp allspice berries (optional)
· 1 tablespoon coriander seeds (optional)
· 1 tsp juniper berries (optional)
· ½ tsp dried ginger powder or about 1 tsp fresh minced ginger
· ½ tsp dried thyme leaf
· 5 garlic cloves,
· 2-3 bay leaves, crushed
· ¼ cup beet juice (optional)
Put the water, salt, sugar and spices (except beet juice) in a large pot and heat, stirring frequently, until sugar and salt dissolve. Cool liquid. Place in fridge until very cold. It is very important that the brine is cold before it comes in contact with the meat.
For the 3-5 day brining process, you can either place the brisket in a large, 2-gallon bag and add the brine, or place the brisket in a large glass container with a lid and add the brine. Either way, you want the brisket to be completely submerged and surrounded with the brine. Add the beet juice or sauerkraut juice (if using) at this point once everything is cooled.
Place in the fridge (put inside another dish if you just use the plastic bag in case it leaks) and leave it there for at least 3 days and 5 if possible. Each day, flip it over and move the brine around. After 3-5 days, remove from the brine, rinse with cool water
In the crock
· Brined beef
· 1 bottle/can (12+ ounces) Guinness or other Irish stout
· 1 small onion, sliced
· 1 clove garlic, chopped
· 1/4 cup brown sugar
· 2 tablespoons grainy mustard
· 1 tablespoon Worcestershire sauce
· salt and pepper to taste
1. Place the corned beef, onion and garlic in a slow cooker/crock-pot with the fat layer on top, pour in the Guinness and cook on low until fork tender, about 8-10 hours.
2. Set the corned beef aside, strain the solids from the Guinness and juices, place the liquid into a large sauce pan, add the brown sugar, mustard, Worcestershire sauce, salt and pepper, bring to a boil reduce the heat and simmer to reduce by half, about 10 minutes.
3. Cut the fat layer from the corned beef, glaze with the Guinness glaze and bake in a preheated 400F oven until the glaze starts bubbling, about 10-15 minutes. Use leftovers for reuben sandwiches!