Best Corned Beef
Classic Corned Beef recipe 66
Place brisket in a large stoneware crock and cover completely with water.
Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days. Place in the fridge for 16 days.
Remove from the crock and place in a large kettle. Cover with boiling water and boil for 1½ hours.
Turn off heat and let stand in water in which it has cooked for at least 2 hours.
Remove meat to another deep kettle.
Place in sink and let cold water run into the kettle (not directly ON the meat) for 1 hour. (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use.