*Pink Salt #1 is typically available at specialty stores, and is a combination of table salt and a small amount of sodium nitrite. This will help in the curing process and also give the meat its distinct pink hue most people associate with corned beef. If you choose not to use the pink salt, your corned beef will have a greyer, boiled look to it, but don’t worry! It’ll still taste delicious.
- 6 bottles of Samuel Adams Boston Lager or Irish Red
- 4 cloves of garlic, smashed
- 3 medium onions, peeled and chopped
- 3 carrots, peeled and chopped
- 2 celery ribs, chooped
- 1 Cup kosher salt
- 3/4 Cups brown sugar
- 2 bay leaves
- 1 Tablespoon whole black peppercorns
- 2 Teaspoons mustard seed
- 8 allspice berries
- 8 juniper berries
- 4 cloves
- 2 cinnamon sticks
- 2 Teaspoons ground ginger
- 1 Teaspoon pink salt* (optional)
- 2 trays of ice, about 2 quarts
- 1 beef brisket, approx. 5 lbs
Pour the Samuel Adams beer into a stockpot, and add all ingredients except for the ice, beef brisket, and half of the carrots and onions. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved. Once dissolved, remove from the heat and add the ice.
Place brisket in a sealable container large enough to hold both the meat and liquid, and pour the liquid over the meat. If possible, place an inverted plate on top of the meat to keep it fully submerged in liquid, and seal the container. Refrigerate for at least 24 hours, and up to 7 days, flipping the meat daily to ensure even brining.
Remove the brisket from the brine, and strain, reserving spices.
Place the brisket in a large braising pan or pot, add the reserved spices, along with the remaining carrots and onion. Cover with water (or better yet, more Sam Adams!), bring to a simmer, and cook until tender.