Corned Beef, Whole Brisket Recipe

Inspect and dry

Remove brisket from packaging. Pat entire brisket dry with paper towels. Trim any excessive hard fat if desired, leaving about 1/4 inch of fat for flavor and moisture.

Apply prepared cure (if using dry brine)

If your brisket is not already commercially corned, evenly rub the prepared corned beef cure/brine all over the brisket, massaging it into both sides. Place brisket in a nonreactive container or vacuum-seal bag and refrigerate 5–7 days, turning or massaging once a day to redistribute the cure. If using a commercially cured brisket, skip this brining step.

Toast and tie spices

In a dry skillet over medium heat, toast the pickling spice mixture (pickling spice, black peppercorns, bay leaves, cloves, and juniper berries) for 1–2 minutes until aromatic, shaking the pan to prevent burning. Transfer to a piece of cheesecloth and tie into a small bundle with kitchen twine, or place spices in a tea infuser or spice ball.

Assemble cooking liquid

In a large stockpot or heavy-duty braising pan large enough to hold the whole brisket, combine water, beef stock, and apple cider vinegar. Bring liquid to a gentle simmer over medium heat.

Once the cooking liquid is gently simmering, add the spice bundle. Submerge the whole brisket in the simmering liquid, fat side up. The liquid should come at least halfway up the sides of the brisket; add additional water if necessary. Bring to a bare simmer (avoid a rolling boil which will toughen meat).

Reduce heat to low, cover the pot with a tight-fitting lid, and gently simmer for about 3 to 3 1/2 hours for a 5-lb brisket, or until the internal temperature reaches 190–205°F (88–96°C) and a fork slides into the meat with little resistance. Check after 2 1/2 hours; larger or thicker briskets may need up to 4 hours.

If you prefer to finish in the oven, preheat the oven to 300°F (150°C). Place brisket and cooking liquid in a covered braise pan and cook 3 to 4 hours, checking tenderness after 3 hours.

If adding vegetables, add the onions and carrots to the pot during the last 60–75 minutes of cooking so they become tender but not mushy. Add potatoes for the last 30–40 minutes so they hold shape but cook through.

When the brisket is fork-tender, carefully remove it from the cooking liquid to a cutting board. Let rest 20–30 minutes, tented loosely with foil, to allow juices to redistribute.

Strain and reserve cooking liquid if desired for a thin sauce or au jus. Skim fat from the top, then reduce the liquid over medium-high heat to concentrate flavors if you prefer a more intense jus.

Slice the brisket against the grain into 1/4-inch to 1/2-inch slices for best tenderness. Trim any excessive fat from each slice as you cut.

Season slices lightly with coarse kosher salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley and serve with mustard on the side.

Store leftovers in an airtight container with some reserved cooking liquid to keep meat moist; refrigerate up to 4 days or freeze up to 3 months.