Ingredients
FOR BRINE:2 quarts plus 2 cups water, divided1 cup kosher salt3/4 cup packed brown sugar2 tablespoons curing salt, such as Prauge powder2 tablespoons whole peppercorns1 tablespoon mustard seed1 teaspoon ground ginger10 whole allspice10 whole cloves10 whole juniper berries2 bay leaves2 cinnamon sticks (2-3 inches)2 whole star anise2 pounds ice cubes1 fresh beef brisket (4 to 5 pounds), trimmedFOR BRAISING:3 large carrots, peeled and cut into thirds3 celery ribs, cut into thirds2 large onions, skins removed and quartered
Preparation
To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid.
After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours.
Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.
