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How to Make Corned Beef

How to Make Corned Beef
March 2015
Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission Eatery, a farm-to-table San Francisco spot that debuted on St. Patrick’s Day in 2010. The chef made corned beef for that inaugural menu, and the Irish-American dish has had a special place in his heart ever since. Come March 17, follow his steps below to whip up a batch at home.

❶ To make a brine, combine a gallon of water, two cups kosher salt, 1/2 cup sugar, five teaspoons pink salt, three minced garlic cloves, and two tablespoons pickling spice.
❷ Bring the brine to a simmer, stirring until the salt and sugar dissolve.
❸ Remove the pot from heat and let it cool to room temperature, then place in the refrigerator until completely chilled.
❹ Place a five-pound beef brisket into the chilled brine. Weigh it down with a plate to keep it submerged. Refrigerate for five days.
❺ Remove the brisket from the brine and rinse thoroughly with cool water.
❻ Place the brisket in a large pot and cover with water before adding two tablespoons pickling spice. Bring to a boil; reduce heat; cover; and simmer for three hours, or until the brisket is fork-tender. Monitor the water level, making sure the brisket is always covered.
❼ Remove the corned beef from the cooking liquid, slice, and serve warm or cold. Reserve the leftover cooking liquid; this can be used to moisten the meat prior to serving.