Yield: 6-8 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
1 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.