Homemade Corned Beef (No Nitrates!)

Ingredients

• 4-5 lb grass-fed beef brisket
• 2 qts filtered water
• 1 cup kosher salt
• 1/2 cup molasses
• 6 cloves garlic
• 1/4 recipe pickling spice
• 1/2 cup beet or purple sauerkraut juice
• 2 sm onions (quartered)
• 2 carrots, chunked
• 2 celery stalks, chunked
• 1 green cabbage (wedges (optional))
• 4 Tablespoon whole black peppercorns
• 4 Tablespoon whole mustard seed
• 4 Tablespoon whole coriander seed
• 2 Tablespoon crushed red pepper flakes
• 4 Tablespoon whole allspice berries
• 4 sticks cinnamon, broken
• 4 Tablespoon whole cloves
• 2 Tablespoon ground ginger
• 8 bay leaves

Instructions

1. 1

   Brine: 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.

2. 2

   Rest: 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, ideally 7 days. Check daily to ensure beef is staying submerged and to stir brine.

3. 3

   Trim: When ready to cook, remove beef and discard liquid. Trim off any excess fat. Rinse the beef with cold water.

4. 4

   --- Slow Cooker Method ---

5. 5

   Slow Cooker: 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.

6. 6

   --- Stove Top Method ---

7. 7

   Braise: 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.