From The Spice & Tea Exchange®
4 TBS Pickling Spice Seasoning, divided
4 TBS Applewood Smoked Sea Salt, divided
1 TBS Onion Obsession Spice Blend
From the Grocer
1½ cup kosher salt
½ cup brown sugar
1 pound ice
4-5lb beef brisket
2 gallon zip-top bag
1 head cabbage, cut into thick wedges
4 carrots, cut into segments
4 potatoes, halved
CRUSH 3 TBS of Pickling Spice Seasoning and add to a large pot with 12 cups of water, 3½ TBS Applewood Smoked Sea Salt, kosher salt, and brown sugar.
STIR. Heat to boil. Once a full boil is reached, remove from heat and add ice. Chill to at least 45°F. Trim excess fat from brisket.
PLACE a 2 gallon zip-top bag in a large leak-proof container. Put brisket and chilled brine into bag and seal, squeezing out air.
REFRIGERATE 5-7 days, flipping brisket once a day.
RINSE brisket thoroughly. In large pot, cover brisket with 1-inch of water. Add remaining (1 TBS) crushed Pickling Spice Seasoning and heat to simmer.
SIMMER 3-4 hrs until meat is fork-tender. Remove beef and keep warm. Add Onion Obsession Spice Blend and remaining Applewood Smoked Sea Salt (½ TBS) to cooking liquid along with vegetables.
SIMMER until potatoes are done, about 20 mins.
SLICE corned beef across the grain and serve!
Yield: 8 servings
Total Time: 1 week
Prep: 20 mins
Cook: 4 hrs 30 mins