Things You'll Need
2 1⁄2 qt. Water
5 tbsp. alt
5 tbsp. brown sugar (packed)
2 tbsp. Morton Sugar Cure
1 tbsp. black pepper (cracked)
1 tsp. allspice (crushed)
1⁄2 tsp. garlic powder
3⁄4 tsp. red pepper flakes
1 tsp. Bay leaf (crushed)
5 lb. beef brisket, trimmed of fat
Large stock pot
Morton Sugar Cure is mix of sugar and salt, primarily used for curing meats. Curing is a process of preserving and extending the shelf life of meat and giving it a characteristic pink color. The salt in Morton's Sugar Cure helps in the preservation process, while the sugar adds flavor to the meat and curbs the intense saltiness. Use Morton's Sugar Cure to make a juicy, flavorful corned beef brisket. This recipe takes a little time, but the finished product is well worth the effort and will have your friends and family begging for seconds.
Place trimmed brisket in an aluminum pan and chill in refrigerator to 38 degrees Fahrenheit.
Pour warm water in a mixing bowl. Add the salt, sugar and Morton Sugar Cure to create a brine. Stir until dissolved, then place bowl in the refrigerator.
Blend spices in a food processor, leaving out the garlic. Add blended spices and garlic to the brine and mix well.
Remove brisket from the refrigerator and pour the brine over the meat, making sure the brisket is saturated with the brine mixture.
Place brisket back in the refrigerator and leave there for 10 days, making sure the meat stays close to 38 degrees Fahrenheit.
Move brisket from the refrigerator and place in a large pot. Add enough water to cover the brisket and place on the stove. Bring to a rapid boil, then reduce heat to medium-low. Simmer uncovered three to four hours or until the brisket is tender.
Slice the brisket and serve.
Cabbage or carrots and potatoes are nice accompaniments to this entree.