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Home-Cured Corned Beef

Ingredients

  • 1 - 4-6 lb brisket (preferably flat cut)

  • 1 gallon water

  • 2 cups Diamond Crystal Kosher salt or 1 1/2 cup Morton's Kosher salt

  • 3 Tbsp pickling spice

  • 5 tsp pink salt, also called Prague powder (pickling salt, not Himalayan pink salt)

  • 1/2 cup light brown sugar

  • 1 small cinnamon stick

Preparation

In a large pot, bring all ingredients to a boil, then immediately remove from heat. Let cool to room temperature, then refrigerate until well chilled. In a container large enough to submerge brisket, place brisket and enough brine to cover completely. Refrigerate 5-6 days or until meat turns pink. Remove from brine just before cooking.

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