Corned Beef

PREPARATION

• Active Day 1: In a large pot, bring 6 cups of water, the salt, 1 cup brown sugar and the pickling spice to a boil over high heat until the sugar and salt dissolve. Remove from the heat and let cool.

• Add Insta Cure No. 1 and the beer to the brine.

• Use a Jaccard meat tenderizer to pierce the brisket, if desired. Submerge the meat in the brine and make sure it is fully covered (Place a plate on top of the meat to weigh it down if necessary.). Refrigerate 3 days, then rotate the brisket and stir the brine. Submerge and refrigerate another 2 to 4 days.

• Active Day 2: Remove the beef from the brine and rinse under cold water. Discard the brine.

• Place the rinsed corned beef in a clean stockpot and fill with enough water to cover by two inches. Add the bay leaves.

• Bring the water to a simmer over medium-high heat. Cover and simmer the meat 2 to 3 hours until fork tender.

• Meanwhile, whisk together œ cup dark brown sugar, the whiskey and the mustard in a bowl. Set aside.

• Preheat the oven to 375 degrees. Set a rack inside a roasting pan.

• Remove the corned beef from the pot and place it on the rack with the fat cap up. Pour 1œ cups of the cooking liquid into the roasting pan. Reserve another 2 cups of cooking liquid for the cabbage (Recipe follows.).

• Pour the mustard sauce on top of the corned beef. Bake 45 minutes.

• Let the meat rest 15 minutes before slicing thinly against the grain to serve.