Making corned beef is super easy, it just takes some time in the fridge to cure. Start this recipe a couple of weeks before St. Patrick's Day and you'll have an authentic dish for one of America's favorite spring holidays.
*Many recipes will call for saltpeter instead of curing salt. Saltpeter is Potassium Nitrate, which is hard to find these days. You can use our curing salt (Sodium Nitrite) instead; just use a level tsp. per 5 lbs. of meat. This will be significantly less than if you were to use saltpeter. Remember to NEVER taste curing salt straight!
Place water in a large 6 to 8 quart stockpot along with salt, sugar, curing salt, coriander seeds and Pickling Spice. Simmer over high heat until salt and sugar dissolve. Remove from heat and add ice. Stir until ice melts. If necessary, place brine in refrigerator until it reaches a temperature of 45 degrees F. Once brine has cooled, place brisket in a 2-gallon zip top bag and add 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 brisket from brine and rinse well under cool water. Place brisket in a pot just large enough to hold the meat. Add onion, carrot and celery and cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low, cover and gently simmer for 2½ to 3 hours, or until the meat is fork tender. Remove from pot and slice thinly across the grain.
Serve with cabbage and potatoes or use in Rueben sandwiches.