Ingredients:

  • 1 gallon water
  • 1 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tbsp pink curing salt (Prague Powder #1)
  • 2 tbsp black peppercorns
  • 2 tbsp coriander seeds
  • 2 tbsp mustard seeds
  • 1 tbsp allspice berries
  • 4 cloves crushed garlic
  • 3 bay leaves
  • 4.5 lb beef brisket (flat cut, well-marbled)
  • 1 large onion, quartered
  • 3 large carrots, chopped into chunks
  • 4 stalks celery, chopped
  • 2 cups water or beef stock

Instructions:

  1. Combine 2 quarts of water in a pot with the kosher salt, pink curing salt, and brown sugar; simmer over medium heat until dissolved.
  2. Add the peppercorns, coriander, mustard seeds, allspice, garlic, and bay leaves to the pot.
  3. Remove from heat and stir in the remaining 2 quarts of cold water to quickly cool the brine.
  4. Place the beef brisket in a non-reactive container and pour the cooled brine over it until completely submerged.
  5. Weight the meat down with a plate or brine weight, seal the container, and refrigerate for 5 to 7 days, flipping the meat every 48 hours.
  6. Remove the brisket from the brine and rinse thoroughly under cold water to remove excess surface salt.
  7. Place the beef in a heavy pot or slow cooker and surround it with the quartered onion, chopped carrots, and celery.
  8. Add 2 cups of water or beef stock and braise on low heat for 3 hours, or until fork-tender.