Name: O'Kee's Healthy Gray Corned Beef Brisket from Scratch
Prep time: 25 min
Cook time: 25 min
Yield: 18
Ingredients: Water - 8 cups; Kosher salt - 1 ¼ cups; White sugar - 2 tablespoons; Cinnamon stick, broken into pieces - 1; Whole juniper berries - 12; Whole cloves - 8; Whole allspice berries - 8; Mustard seeds - 1 teaspoon; Black peppercorns - 1 teaspoon; Ground ginger - ½ teaspoon; Bay leaves, crumbled - 2; Beef brisket, or larger, as desired - 1 (6 pound); Water to cover - 1 (6 pound); Sea salt - 1 teaspoon; Celery root (celeriac), peeled and cut into cubes - 2 pounds; Red potatoes, cut into cubes - 2 pounds; Rutabagas, peeled and cut into cubes - 1 pound; Carrots - peeled, halved lengthwise, and cut into 1/2-inch strips - 4; Parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips - 4; Onions, sliced - 2; Cabbage, cut into eighths - 1 head

O'Kee's Healthy Gray Corned Beef Brisket from Scratch

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - O'Kee's Healthy Gray Corned Beef Brisket from Scratch

1. Water - 8 cups

2. Kosher salt - 1 ¼ cups

3. White sugar - 2 tablespoons

4. Cinnamon stick, broken into pieces - 1

5. Whole juniper berries - 12

6. Whole cloves - 8

7. Whole allspice berries - 8

8. Mustard seeds - 1 teaspoon

9. Black peppercorns - 1 teaspoon

10. Ground ginger - ½ teaspoon

11. Bay leaves, crumbled - 2

12. Beef brisket, or larger, as desired - 1 (6 pound)

13. Water to cover - 1 (6 pound)

14. Sea salt - 1 teaspoon

15. Celery root (celeriac), peeled and cut into cubes - 2 pounds

16. Red potatoes, cut into cubes - 2 pounds

17. Rutabagas, peeled and cut into cubes - 1 pound

18. Carrots - peeled, halved lengthwise, and cut into 1/2-inch strips - 4

19. Parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips - 4

20. Onions, sliced - 2

21. Cabbage, cut into eighths - 1 head

How to cook deliciously - O'Kee's Healthy Gray Corned Beef Brisket from Scratch

1. Stage

Bring 8 cups water to a boil in a pot. Stir salt and sugar into boiling water until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves.

2. Stage

Let brine cool to room temperature, at least 1 hour.

3. Stage

Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket. Place something atop the brisket to weigh it down and keep it submerged in liquid. Cover dish tightly with plastic wrap.

4. Stage

Brine brisket in refrigerator, checking brine level every day, for 7 to 10 days.

5. Stage

Remove brisket from brine and rinse under cool running water. Discard brine.

6. Stage

Place brisket in a large slow cooker crock; add enough cool water to cover brisket by several inches and season with sea salt.

7. Stage

Cook on High for 2 hours; add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cooking on Low until the vegetables are softened and the brisket is hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

8. Stage

Remove brisket to a cutting board and cover tightly with aluminum foil.

9. Stage

Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.

10. Stage

Slice corned beef into thin slices and serve with the vegetables.