Six Years Ago: Underwater Club  

The second installment of Charlie's Charcuterie brings us to corned beef. What a treat. As usual we sourced the meat from Marin Sun Farms, we love our happy cows. This recipe was quite a bit easier to make than I thought it would be. The result was a deliciously cure flavored meat, perfectly accompanied with sauerkraut and mustard.

Method:

Five pounds pasture raised and finished happy beef brisket
2 Tb pickling spice

The Brine:
1 gallon of water
2 cups kosher salt
1/2 cup sugar
1 ounce pink salt
3 minced garlic cloves
2 tablespoons pickling spice. 

1. Combine all the brine ingredients together in a large pot and bring to a simmer until the salt and sugar have dissolved. Remove pot from heat and allow brine to cool to room temp then refrigerate until completely cool.

2. Place the brisket in the brine and weight it down with a plate to keep in submerged. Refrigerate for 5 days.

3. Remove the brisket from the brine and rinse it under cool running water.

4. Place the brisket in a pot and cover it with water. Add the remaining pickling spice and bring to a boil. Reduce the heat, cover and simmer for about 3 hours. Replenish with water as needed.

5. Remove the corned beef from the cooking liquid. Slice the beef and serve warm.

Enjoy!