Yield: 6 to 8 pound corned beef brisket
- Pour 2 cups warm water into large deep roasting pan. Add salt, sugar and curing salt and stir until dissolved.
- Add remaining 6 cups of liquid and mix in the corned beef spice and garlic.
- Submerge the brisket in the liquid, then top with heavy platter to weigh down. This is important, the brisket must be completely submerged.
- Cover and refrigerate for two weeks. Stir the mixture about every three days. This will aid in even flavoring of the brisket.
To Make a Reuben:
- Remove brisket from brine. Rinse under cold water to remove spices that may have adhered to brisket.
- Place in large pot and add enough fresh water to cover brisket. If you like to cook with beer, a 12oz. Bottle of Guinness stout can be substituted for an equal amount of water.
- Add 2 tablespoons corned beef spice to a muslin bag or tied in cheesecloth (this time we don’t want loose spices getting all over the brisket) to pot.
- Bring to boil and simmer for three hours. Trim off fat and slice for sandwiches.
- The traditional Reuben is grilled or toasted rye bread, sauerkraut, Swiss cheese, thousand island dressing and of course your fresh corned beef.
Cooking for Corned Beef and Cabbage:
- Cook following Reuben directions. Remove the brisket from pot. Add the following vegetables:
- 8 medium carrots, peeled
- 12 unpeeled medium red potatoes
- 4 medium onions, peeled and halved through root ends
- 2-pound head of cabbage, quartered
- Bring to gentle boil and cook about 25 minutes or until the vegetables are tender.
- Using slotted spoon, transfer vegetables to serving tray. Discard spice bag.
- Return beef to pot for about five minutes to rewarm.
- Cut beef against the grain into ¼ to ½ inch slices and arrange with vegetables on platter. Serve with condiment of your choice. Traditionally, mustard or horseradish would be used.