- 2 quarts water
- 1 cup kosher salt
- ½ cup brown sugar
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 2 bay leaves crumbled
- ½ teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
- Cook over high heat until the salt and sugar have dissolved.
- Remove from the heat and add the ice.
- Stir until the ice has melted.
- If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees fahrenheit.
- Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
- Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
- Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water.
- Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.
- Set over high heat and bring to a boil.
- Reduce the heat to low, cover and gently simmer for 2½ to 3 hours or until the meat is fork tender.
- Remove from the pot and thinly slice across the grain.