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Export 15 ingredients for grocery delivery
Step 1
Toast the black pepper, mustard seeds and coriander seeds in a dry pan for about 5 minutes until fragrant. Pulse a few times in a spice grinder to coarsely grind, or use the flat side of a knife to crack them.
Step 2
Mix all the spices together in a small bowl. Set aside.
Step 3
In a non-reactive pot add 1 gallon of water, the kosher salt, sugar, curing salt, garlic, and 2 tablespoons of your pickling spice. Bring the pot up to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let the brine cool to room temperature. Then refrigerate until it is completely cold. Note: I like to do this the night before, if I can.
Step 4
Add the brisket and the chilled brine to a container with a lid and make sure the meat is completely submerged, You can top it with a plate or other weight to submerge it, if necessary. Cover tightly and refrigerate for 5 days.
Step 5
Preheat the oven to 300F.
Step 6
Remove the brisket from the brine (discard the brine) and rinse well with cool water. Put the meat in a large oven safe pot that has a lid. Cover with water and add the onion, carrot, and celery along with 2 more tablespoons of the pickling mixture. Bring the pot to a boil.
Step 7
Remove from the heat, cover, and bake for 4 hours, or until tender.
Step 8
Remove the corned beef to a platter and let rest for 15 minutes. Strain the cooking liquid.
Step 9
Thinly slice the corned beef, against the grain, with a sharp carving knife. Serve with some of the cooking liquid on the side.
Step 10
Leftover corned beef can be kept in the refrigerator for up to 4-5 days.
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