Pickling Spice
2 T mustard seeds
2 T coriander seeds
1 T black peppercorns
1 T whole allspice
1 T whole cloves
8 whole cardamom pods
2 cinnamon sticks, broken in pieces
3 bay leaves
1 tsp ground ginger
1 tsp crushed red pepper
Combine all ingredients and set aside.
Brine
1 gallon water
2 c kosher salt
1 T pink curing salt
4 cloves garlic, minced
1/2 c brown sugar
1/4 c pickling spice, reserve the rest for later.
In a large pot, combine all ingredients and bring to a simmer. Ensure that all the sugar is dissolved and remove from heat. Allow the brine to cool at room temperature. Place liquid in a 2 gallon re-sealable bag and place in a shallow pan.
Corned Beef
3 1/2 to 4 lb brisket, flat cut
1 medium head cabbage, cut in wedges
1 onion coarsely chopped
4 carrots, cut into 2 inch pieces
Directions:
1. Place brisket in the bag with the brine. Refrigerate for 5 days while turning occasionally.
2. Rinse the brisket with cold water. Place in an large pot and cover with fresh water.
3. Place the remaining pickling spices in a cheesecloth and add to the pot.
4. Bring pot to a boil, reduce heat to a low simmer, cover, and cook for 3 hours - or until the brisket is fork tender.
5. Add the cabbage, carrots, and onion during the last 15 minutes of cooking.
6. Remove the spice bag, thinly slice corned beef, and serve with the cabbage, carrots, and onion.
Photo credit: jeffreyw via Foter.com / CC BY
