BOILED CORNED BEEF SPICES RECIPES

Steps:

• Place corned beef in a large pot, cover with cold water.
• Bring to a simmer, simmer for 5 minutes, then remove and rinse meat, empty the water out of the pan.
• Place meat back in the pan along with the onion, garlic, the cloves, pickling spice and bay leaves.
• Cover with 12 cups cold water, or more to cover the meat.
• Bring back to a simmer, partially cover the pan, simmer for 3- 4 hours (adding more water as necessary to keep beef covered), until beef is tender, but not falling apart.
• Remove the beef from the pot, wrap in foil, and keep warm.
• Strain the cooking liquid, and add it back to the pot, discarding the onion and spices.
• Bring the liquid back to a simmer, and add the vegetables in this order-- (you should end up with all the veggies in the pot together) cabbage--give it about 4 minutes, then add turnips--give them about 5 minutes, then add carrots--give them about 3 minutes, and then add potatoes, simmering for about 10-15 more minutes.
• They should all be fork tender.
• David serves it this way--slice corned beef thinly against the grain, place in a shallow soup bowl with vegetables, and ladle about 1/2 cup stock over all, with mustard and/or horseradish on the side.
• We have it in dinner plates sliced, with our veggies on the side, and plenty of butter and salt and pepper on them.
• Also great with crusty bread, and maybe some mustard or horseradish on the side.

Steps:

• 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.