There will be a corned beef sandwich on the menu at Farm To Fork and it will be made from brining it ourselves. It will take anywhere from about 10-12 days but the corned beef will be able to speak for itself when you take a bite!
One 4-5 pound organic beef brisket, trim the fat cap some but do not remove all.
2 quarts of water
1 cup of sea salt
1/2 cup organic brown sugar
2 T black peppercorns
1T mustard seeds
1T coriander seeds
1 tsp allspice berries
1 tsp juniper berries
1 tsp fresh minced ginger
1/2 tsp roasted cinnamon powder ( I make my own much better than store bought)
1/2 tsp garlic powder
2 bay leaves
Put all of the ingredients into a pan and heat until the sugar and salt dissolve. Let cool until at least room temperature, you will then add to the beef brisket with fat cap trimmed. Make absolutely sure that the brine is cooled you do not want to add a hot brine to your meat!
For the brining process place the brisket in a large container with a lid and cover, or bag large enough for the meat and the brine. You will add the brine and make sure the brisket is completely submerged in the brine. It will need to be completely submerged or covered in a bag with the liquid, this is really important you are curing the brisket at this point.
Place in the fridge into a lexan, or plastic dish to prevent it from leaking if you are using a bag and leave it there for at least 10 up to 12 days. Each day you will flip it over and move the brine around, or if it is in a bag you will massage it. After 10-12 days, remove the corned beef brisket from the brine, rinse with cool water, and cook as you normally would a corned beef brisket. I always boil mine for about 3-4 hours until fork tender and then I add a secret sauce to it, and no that recipe is not coming soon :) Enjoy!