Corned Beef

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  12 cup 12 cups water
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  1.5 cup 1 ½ cups Morton’s Coarse Kosher Salt
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  4 Garlic(12g)
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  0.5 cup Brown Sugar, Light
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  2 tbsp 2 tablespoons pink curing salt
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  3 tbsp 3 tablespoons pickling spice* (divided)
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  3 lbs Beef Brisket, Corned
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  1 tbsp 1 tablespoon pickling spice*
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  2 2 bay leaves
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  4 cup 4 cups ice cubes ((1.5 pounds ice))

Instructions

1. 1Combine 12 cups water, kosher salt, the fresh garlic, brown sugar, pink salt, and 3 tablespoons pickling spice in an 8-quart or larger stockpot. Bring to a boil over high heat, stirring until the sugar and salt dissolve completely, about 5–7 minutes. Cover the pot and remove from heat; let cool for 30 minutes.
2. 2Line a large bucket or vessel with a brining bag and add ice. Pour the semi-cooled brine over the ice, then allow the mixture to sit and reach room temperature, about 1 hour.
3. 3Place the beef brisket into the fully cooled brine, submerging it completely. If it floats, weigh it down with a heavy pot or stack of dinner plates. Cover and refrigerate (keeping temperature between 32°F and 40°F) for at least 5 days or up to 7 days.
4. 4Remove the brisket from the brine and discard the brine. Rinse the beef thoroughly under cold water, pat very dry with paper towels, and trim excess fat with a paring knife.
5. 5Place the brined beef in a large stockpot (6 quarts or larger) and add water until it sits at least 1 inch above the meat. Add the fresh garlic cloves, bay leaf, and 1 tablespoon pickling spice. Bring to a boil over high heat, then reduce to low and simmer covered for about 3 hours, until the beef is fork-tender and internal temperature reaches 180–190°F.
6. 6Turn off heat and let the beef rest in the liquid for 10 minutes. Transfer the beef to a cutting board using tongs and reserve 2 cups of the cooking liquid; discard the remaining liquid.
7. 7Allow the beef to cool at room temperature for 20 minutes, then slice against the grain into ¼-inch strips.
8. 8Divide the sliced corned beef evenly into 6 airtight containers while still warm, adding ⅓ cup of the reserved cooking liquid to each container. Seal and refrigerate for up to 5 days, or freeze for up to 3 months.