Place the water in a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, cloves, allspice, juniper berries, bay leaves, and ginger.
Cook over high heat until the salt and sugar are dissolved.
remove from the heat and add the ice, Stir until the ice has melted. If necessary. place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
Once it has cooled place the brisket into a 2-gal. zip-top bag and add the brine. Seal and lay flat inside a container, cover aand place in the refrigerator for ten days. Check daily to make sure the beef is completely submerged and stir the brine.
After ten days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add onion, carrot, and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce heat to low, cover and gently simmer for 2-1/2 to 3 hours or until the meat is fork tender. Remove the pot and thinly slice across the grain.
This recipe has been added to the following public cookbooks:
BILLS COOK BOOK,
billys notable cooking,
when you want the very best !
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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