Sacheli’s Homemade Corned Beef

It takes a week so plan ahead…

Here it is:

 

8-9 pound beef brisket
  
Brine:
4 cloves garlic- peeled and sliced
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 T. sugar
3 bay leaves
1 t. peppercorns
1/2 t. mustard seeds
pinch (1/8 t.?) cloves
 
Cooking Liquid
Enough water to come up 3/4 of the way on your meat in the crockpot
1 t. peppercorns
1/2 t. mustard seeds
1/2 t. whole cloves
4 cloves garlic peeled and sliced
3 T. Sacheli’s onion garlic jelly (more if you like your meat sweet)

 Put the brine ingredients in a pot on the stove and bring to a boil.  Cool to room temperature and put in a 2 gallon zip lock bag or large roasting bag with the meat. Close tightly and put in the fridge.  Rotate at least once a day.  After 6-7 days drain off the brine and discard it.  Rinse the meat under cold water.  Put it in a crock pot with the cooking liquid and cook for 8-12 hours on low.