1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
1/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay laves, crumbled
1 beef brisket, 4-6 lbs. trimmed of excess fat, washed and pat dry
Mix all the ingredients (except the brisket) together in a small bowl and set aside.
Using fork or metal skewer, pierce the brisket 30x per side. Rub the entire brisket in your salt/season mixture and place in a very large zip lock type bag. Force out as much air as possible. Place in a shallow pan (jelly roll) and cover with another pan. Weigh it down (bricks work) squish it a bit, and place into the refrigerator. Leave in the fridge for at least 5 days and no longer than 10 (I do ten days) turning the brisket daily. Rinse and pat dry.
Place brisket in a large stock pot, water covering it 1/2 to 1 inch over, and bring to a boil. Skim any scum that should form. Cover a simmer 2-3 hours, or until a metal sewer can pierce the thickest part with ease.
Preheat oven to 200F. Transfer brisket to a baking dish and ladle 1 cup of the cooking stock over top. Cover with foil and place into the oven.
cabbage or brussel sprouts will work
your choice of carrots, rutabagas, white turnips, small onions or parsnips (you can have more than one)
Place the carrots, rutabagas, turnips or the potatoes (mix and match) into the stew pot your brisket was in. bring to a boil, cover, reduce heat and simmer 1 minutes. Add the cabbage or brussel sprouts, onions, and/or parsnips, return to boil, reduce heat, cover and simmer another 10-15 minutes, until all are tender.
Remove meat from oven, cut across grain to serve. transfer all to a serving platter and moisten with the cooking liquid.
And that is how you make Corned Beef. (will add photos later)