Name: Traditional Corned Beef
Ingredients: 2 teaspoon yellow mustard seeds; 2 cinnamon stick; 4 teaspoons whole black pepper; 2 teaspoon whole cloves; 4 teaspoon whole coriander seeds; 4 bay leaves; 10 cups water; 1 1/3 cup kosher salt; 1 cup packed light brown sugar; 5 teaspoons pink curing salt; 10 cups ice; 1 5–6 pound flat beef brisket, fat side trimmed if desired; 2 large carrots, medium diced; 1 celery stalk, medium diced

Ingredients

Units Scale

2 teaspoon yellow mustard seeds
2 cinnamon stick
4 teaspoons whole black pepper
2 teaspoon whole cloves
4 teaspoon whole coriander seeds
4 bay leaves
10 cups water
1 1/3 cup kosher salt
1 cup packed light brown sugar
5 teaspoons pink curing salt
10 cups ice
1 5-6 pound flat beef brisket, fat side trimmed if desired
2 large carrots, medium diced
1 celery stalk, medium diced

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Instructions

Use a Dutch oven to preheat the stockpot. You’ll mix the mustard seeds with black peppercorns, cloves, coriander, and bay leaves.
Add water, sugar, and salt. Wait until everything comes to a boil.
After mixing everything, you’ll need to bring it to a cool by adding ice.
Add brisket to the pot.
Cover and place the brisket in the pot for about ten days. Ensure that the beef is submerged.
After 10 days, rinse the beef and return it to the pot with the cover on it.
Heat up the pot and cook on a simmer until tender. It should take about 3-4 hours.
It is optional to add cabbage, potatoes, and carrots.