Ingredients:

  • 4 cups water
  • 1 cup kosher salt
  • 3/4 cup brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon allspice berries
  • 1 bay leaf
  • 1 teaspoon pink curing salt (Prague Powder #1)
  • 3-4 pounds beef brisket
  • 4 cups beef broth
  • 4-5 carrots, peeled and cut into chunks
  • 4-5 potatoes, cut into quarters
  • 1-2 onions, quartered
  • 2-3 cloves garlic, minced

Instructions:

  1. In a large pot, combine water, kosher salt, brown sugar, spices, and curing salt.
  2. Bring to a boil, then let it cool completely.
  3. Submerge the brisket in the brine, ensuring it is fully covered.
  4. Refrigerate for at least 5 days.
  5. After brining, rinse the brisket thoroughly under cold water.
  6. Pat dry with paper towels.
  7. In a slow cooker or Dutch oven, place the brisket and cover with beef broth.
  8. Add vegetables and garlic.
  9. Bring to a simmer, cover, and cook on low heat for 3 hours (or until tender).
  10. Use a meat thermometer; the internal temperature should reach at least 190°F (88°C).
  11. Let the brisket rest for 10-15 minutes before slicing against the grain.