Ingredients:

  • 1 whole beef brisket (4-5 pounds or 1.8-2.3 kg)
  • 1 cup kosher salt (250 g)
  • 1/2 cup brown sugar (100 g)
  • 2 teaspoons black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 4 cloves garlic, smashed
  • 1 teaspoon red pepper flakes (optional)
  • 8 cups cold water (1.9 liters)
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8-10 whole cloves
  • 1 bay leaf
  • 1 teaspoon thyme

Instructions:

  1. Combine salt, sugar, and spices in a large pot. Add cold water and stir until dissolved.
  2. Submerge brisket in the brine, cover, and refrigerate for 5-7 days. Flip the meat every couple of days for even brining.
  3. Preheat the oven to 300°F (150°C). Remove brisket from the brine; rinse under cold water.
  4. Place brisket in a roasting pan, layering with onion, carrots, celery, and herbs. Cover tightly with foil and bake for 3 hours or until fork-tender.
  5. Let the brisket rest for 15 minutes before slicing against the grain. Serve with cooking vegetables and sides of your choice.