Making your own corned beef or pastrami is a lot easier than you might think, and much less expensive that store bought. Plan ahead and make it yourself for a real treat.
1 gallon water
2 cups kosher salt (or 5 tablespoons Morton Tender Quick for the pretty pink cured color)
1/2 cup brown sugar
3 cloves garlic, crushed
2 tablespoons pickling spices
4 bay leaves
Bring 2 quarts of water to a boil, stir in the salt, sugar, pickling spices, garlic and bay leaves. Remove from heat and stir until the salt is completely dissolved. Combine with 2 quarts of cold water and refrigerate until it is completely cooled.
Place a 4-5 pound market trimmed brisket flat in a large zip top bag, add the brine and seal the bag. Lay flat inside a container, cover and place in the refrigerator for at least 5-7 days. Flip and rotate daily if needed for complete contact with the brine.
Cooking Instructions - for Corned Beef:
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
After 5 days, remove the brisket and rinse under cold water for at least 10 minutes. Place brisket in a pot large enough to hold it. Add the onion, carrot and celery to the pot and cover with water. Bring to a boil, reduce heat ans simmer for 2 1/2 - 3 hours, until tender. Strain the liquid, and spoon it over the corned beef just like an a jus.
Cooking Instructions - for Pastrami:
Pastrami Dry Rub:
3 tablespoons ground coriander seeds
3 tablespons course ground black pepper
6 cloves of garlic, minced
1/4 cup brown sugar
1/4 cup paprika
After 5 days, remove the brisket and rinse under cold water for at least 10 minutes. Pat dry and apply the dry rub. Prepare smoker or grill for indirect heat - at about 200 degrees. Cook the cured bridket until the internal temperature reaches 180 degrees. Remove from heat and let cool. slice thin, against the grain and serve on rye bread.