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Corned Beef by Alton Brown

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“Alton cooked this on the stove top but I made mine in the crock pot. This is really easy to make.”
243hrs 20mins

Ingredients Nutrition


  1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
  2. Cook over high heat until the salt and sugar have dissolved.
  3. Remove from the heat and add the ice.
  4. Stir until the ice has melted.
  5. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night).
  6. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
  7. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
  8. Check daily to make sure the beef is completely submerged and stir the brine.
  9. After 10 days, remove from the brine and rinse well under cool water.
  10. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
  11. Set over high heat and bring to a boil.
  12. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
  13. Remove from the pot and thinly slice across the grain.
  14. My Crock pot method:
  15. After 10 days, remove from the brine and rinse well under cool water.
  16. Place the brisket into bottom of crock pot.
  17. Add 5 potatoes cut in half and 1 pound baby carrots.
  18. Turn on high and cook for 2 hours.
  19. Add whole head of cabbage that you have quartered.
  20. Make sure you keep cabbage from touching the crock pot so it will not burn.
  21. Cook another 2 hours on high.
  22. Slice and serve with the vegetables.

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