- 1/4 Cup meat cure, such as Tender Quick*
- 5 cloves garlic, minced
- 2 Tablespoons brown sugar
- 1 Tablespoon minced ginger
- 5 Teaspoons pickling spices, finely ground
- 4 Pounds beef brisket, fat trimmed
- 3 Cups beef broth
- 2 garlic cloves
- 1 Tablespoon pickling spice
Combine meat cure, garlic, brown sugar, and ginger in a small bowl. Prick the brisket thoroughly on both sides with a fork, then place in a 9-by-13-inch glass baking dish and vigorously rub with curing mixture.
Cover the dish with plastic wrap and weigh the meat down with something heavy (like cans of tomatoes). Cure brisket in the refrigerator for 72 hours, flipping halfway through.
When ready to braise, rinse the cure from the corned beef under cool running water. Add the beef broth, garlic, and pickling spices in a large pot. Add the corned beef to the braising liquid and bring to a boil over high heat. Cover and transfer to a 300-degree oven.
Braise until fork-tender, turning halfway through, about 3-½ to 4 hours depending on the size of the meat. Once braised, let the beef rest in the braising liquid partially covered about 1 hour.
Remove to a cutting board and thinly slice against the grain. The braising liquid is almost like a gravy. I strain it and use it to reheat the brisket.