Homemade Corned Beef Is Easier Brisket to Reuben Magic

Instructions:

1. Combine 2 cups of the water, salt, sugar, curing salt, peppercorns, mustard seeds, coriander seeds, allspice, ginger, garlic, bay leaf, cinnamon stick, and juniper berries (if using) in a saucepan. Bring to a simmer over medium heat, stirring until the salt and sugar are dissolved.
2. Remove the brine from the heat and add the remaining water. Allow the brine to cool completely to room temperature, then chill in the refrigerator.
3. Place the brisket in your large container. Pour the cooled brine over the brisket, ensuring it is completely submerged. If necessary, use a plate or weight to keep the brisket fully immersed in the brine.
4. Cover the container and refrigerate for 5-7 days. Turn the brisket over every day to ensure even curing. Homemade Corned Beef Is Easier!
5. After curing, remove the brisket from the brine and rinse thoroughly under cold water. Discard the brine.
6. Choose your cooking method (Dutch oven, slow cooker, or pot): Dutch Oven: Place the brisket in a Dutch oven and cover with fresh water. Bring to a boil, then reduce heat to a simmer, cover, and cook for 3-4 hours, or until the brisket is fork-tender and the internal temperature reaches 203°F (95°C). Slow Cooker: Place the brisket in a slow cooker and cover with fresh water. Cook on low for 8-10 hours, or until the brisket is fork-tender. Pot: Place brisket in a pot and cover with fresh water. Bring to a boil, then reduce heat to a simmer, cover, and cook for 3-4 hours, or until the brisket is fork-tender.
7. Remove the cooked corned beef from the cooking liquid and let it rest for at least 15-20 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful result.
8. Slice the corned beef thinly against the grain. Serve hot with your favourite sides.