This year for Saint Patty's Day I thought it would be fun to try and make my own corned beef! I currently have an entire shelf in the fridge covered with a giant Tupperware container filled with brine and brisket. You can double this recipe if you are feeding a crowd, or to ensure plenty of leftovers! That is what I did!
7 cups water
1 1/4 cups kosher salt
1 cup sugar
3 tablespoons pickling spices
6-8 pound beef brisket
Bring 7 cups of water to a boil over high heat. Once boiling add in salt and sugar. Stir until dissolved. Add in pickling spices.
Remove from heat and let sit for a few hours until water is close to room temperature. You can leave the mixture in the pot at this point or place into a Tupperware container. Put in fridge overnight or until cooled to the temperature of the fridge- mine is at 40 degrees.
Stir mixture and pour into Tupperware (if you haven't already). Add meat to mixture and make sure it is covered completely with the brine. Cover and place in fridge for 10-13 days. Stir the brine daily and turn the meat every other day.
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