Homemade Corned Beef

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A beef brisket consists of two parts; the flat and the point. Traditionally the flat is used to make corned beef for slicing and the point, while cured in the same way, is smoked to make hot pastrami.



Start by trimming the surface fat from the brisket.

In a small bowl, mix Morton® Tender Quick® and remaining ingredients.

Rub the cure mixture into all sides of the brisket.

Place the seasoned brisket into a food grade plastic bag and twist tie the open end securely. Refrigerate and allow the meat to cure for 5 days per inch of meat thickness.

Unwrap the cured meat and place it in a Dutch oven style pot. Add water to cover. Bring the pot to a boil; reduce the heat. Simmer until tender, about 3-4 hours.

Turn off the heat and remove the meat; placing it on a cooling rack.