Instructions

1. In a large pot, toast the spices until they’re fragrant and very lightly browned; you’ll want to keep the heat low and turn everything at least once. Then remove the spices from the pot to use later; instead, fill the pot with water and add the bay leaves, brown sugar, and salt. Heat until the water is just boiling and the salt and sugar have dissolved completely, return the spices to the pot, then remove from the heat and allow the solution to cool.

2. Once it’s cooled, place the beef brisket in the bucket or hotel pan and pour in the brine; you’ll need to make sure the entire brisket is submerged. Cover the pan or bucket tightly with plastic wrap and place in the refrigerator for at least a week, flipping the brisket daily to insure even brining. When the brisket is ready, remove it from the brine and rinse it before cooking. This will remove extra salt and help bring out the more subtle flavors from the brining solution.

3. To cook your homemade corned beef, simply place the entire brisket in a pot, cover it with water, and boil it for at least 4 hours. In the last hour of cooking, throw in a quartered head of cabbage, 4 carrots cut into large chunks, and several boiling-size potatoes cut in halves or in quarters for a stress-free St. Patrick’s Day meal. Alternatively, sear your brisket on both sides and place in a roasting pan on a rack; throw your cabbage, potatoes, and carrots underneath, and roast the whole thing at 275 degrees F for 6 hours. It’s a little slower, but the sumptuous flavor of slow-roasted meat is absolutely worth it.