CORNED BEEF How To Do it RIIIIIIIITE!!!!!

There is nothing like a tasty slab of Corned Beef and Cabbage on any given day or night, forget waiting for St. Patrick's Day. What do you do if you can't find one in the market? Well, go to your local butcher, and get a slab of Beef Brisket, about 6 to 8 pounds, this feeds about 6 to 8 people figuring each hungry foodie will consume a pound of it, and it is easy to polish a pound of Corned Beef.


DIRECTIONS:
(You will need to brine the beef brisket for 4 days in your refrigerator)


Get a deep roasting pan (stainless steel) or (glass), it has to be non reactive.
Trim the brisket, but leave on some fat for flavor.


Place the meat, I like it fat side up, so you can pour the brine in there and the flavors will soak into the meat itself.


BRINE
6 cups or so of filtered ice cold water
16 fl. oz. of dark lager beer, or Guiness
1 1/2 to 2 cups of coarse Kosher Salt
1 cup of brown sugar, packed tight
1/2 cup of Honey
1 1/2 tbsp. of Insta Cure No. 1 (used to prevent meat from turning grey)
1/4 cup or so of pickling spice (Mc Cormick) will do 


Set your deep roasting pan on a flat surface, add in the water and beer, using a whisk, stir it up well. Then add in the salt, stir it until dissolved, and then do the same with the sugar, and then the honey. After that, add in the Insta Cure No.1 and the pickling spice.


Now, set your brisket on a cutting board, using a small sharp paring knife, make lots of slits about 1/2 inch deep into the meat, do it all over do not be afraid. This will help the brine seep into the brisket, and after four days, it'll be tasty.


Place a plastic sheet over the brisket, and weight it down with some plates, cover well with foil sealing out as much air as possible.


After 2 days, remove brisket from pan, stir the brine liquid well. Return (flip it) the brisket to brine in pan, cover and refrigerate for another 2 days. After the fourth day, take the brisket out, give it a quick rinse, and wrap with plastic, return wrapped brisket to refrigerator, this is now ready for you to cook when you're ready. Save the brine.


When you're ready.


Get a large stainless steel pot with a lid, it has to be wide. Place the brisket in there and the brine, and add some water and beer to cover the brisket by one inch or more.


Create a tea bag using cheese cloth, smash a handful of pepper corns, 4 bay leaves split in half, 2 sprigs of fresh thyme, 5 star anise, tie it with some string, and place it in the pot.


Bring pot to a boil, then lower to a steady simmer, covered of course. Simmer for about 2 1/2 hours or until fork tender, add equal amount of beer and water to pot if the liquid subsides you do not want this to be dried and burnt.


Remove brisket from pot onto a cutting board let it rest, covered with foil.


Add to the pot a little more water and beer, add in 4 large carrots sliced, 3 large russet potatoes cubed, and some celery slices. First boil the carrots and potatoes until just tender, then add in the celery and cook a little longer. Remove from pot.


CREAMY HORSE RADISH SAUCE


Reserve the liquid in pot, bring to a boil, lower to a simmer, add in 2 cups of heavy cream, and reduce to about 1 1/2 cups of sauce.


Right at the end, add in 2 tbsp. of horse radish and stir, season with pepper, it may be salty already.


Slice Corned Beef into 1/4 inch slices, plate with veggies and whatever starch you want, be it rice, potatoes or beans. Dress with Creamy Horse Radish Sauce.


The Brisket comes from the front of the cattle, near the chest

Corned Beef Sandwich