Preparation:

Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water.

Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1 1/2-inches above the meat.

Cover container with a board weighted in place. Store in the refrigerator 8 to12 days. The beef will become saltier the longer it is soaked.

When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil.

Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4 1/2 hours. Slice against grain.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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