Corned Beef

Name: Corned Beef
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: One 10- to 11-pound roast
Ingredients: 1 1/2 cups kosher salt; 1/2 cup packed light brown sugar; 20 juniper berries; 20 black peppercorns; 4 whole cloves; 4 sprigs fresh thyme; 3 bay leaves; One 10- to11-pound brisket, split into flat and point

Recipe courtesy of Cooking Channel

Watch how to make this recipe.

Corned Beef

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Level: Easy
Yield: One 10- to 11-pound roast

Total: 1 hr 25 min
Prep: 10 min
Inactive: 1 hr
Cook: 15 min

Level: Easy
Yield: One 10- to 11-pound roast

Total: 1 hr 25 min
Prep: 10 min
Inactive: 1 hr
Cook: 15 min

Ingredients

1 1/2 cups kosher salt

1/2 cup packed light brown sugar

20 juniper berries

20 black peppercorns

4 whole cloves

4 sprigs fresh thyme

3 bay leaves

One 10- to11-pound brisket, split into flat and point

Directions

Combine the salt, sugar, juniper berries, peppercorns, cloves, thyme and bay leaves with 1 gallon water in a large stockpot. Bring to a boil over high heat and stir until the salt and sugar are dissolved, about 3 minutes. Remove from the heat and allow to cool completely, about an hour.
Pour the brine over the brisket, weighting the brisket down with a heavy plate to ensure it's completely submerged. Cover, and transfer to the refrigerator to brine for 1 week.
Remove the brisket from the brine and discard the brine. Rinse the brisket well in cold water.