2 quarts water
1 cup kosher salt
1/2 cup brown sugar
1 level teaspoons Pink Curing salt or Prague powder #1
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
3 garlic cloves, minced
1 (4 to 5 pound) beef brisket, trimmed
Boil water, add salt, brown sugar, and saltpeter. Stir to dissolve.
Add the Spices and let cool.
Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour marinade over meat.
. Meat should be submerged; use a weighted jar to hold meat under pickling solution.
Refrigerate or set in a cool place for 14 days.
Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.
Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef
Salt Peter is the same as Prauge Powder , but I couldn’t find it.
Now if you want a recipe for cooking corned beef then...
Remove corned beef from the brine, setting aside the herbs and spices in
which it was marinated.
Then put it in a pot with about two inches of water. Add in the reserved
herbs and spices. Simmer covered for about an hour. Add fresh potatoes,
carrots and quartered cabbage. Simmer for at least another 2 hours.
There you go.