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Adapted from The Poughkeepsie Journal 2 quarts water 6 garlic cloves, crushed 1 tablespoon whole pepper corns ⅔ cup salt 1 tablespoon whole mustard seed 1 beef brisket, about 2 pounds ¼ cup red beet water (from steaming or boiling 2 teaspoon whole fennel beets). Optional * Prepare and enjoy the beets, if using. Boil 2 quarts water. Add salt, stir to dissolve and set aside to cool. Add the beet water. Place the brisket in a large container— crockery or glass preferred (must be non-metallic). Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged: use a weight to hold meat under pickling solution if needed. Add more salt water solution if necessary to cover. Refrigerate or set in a cool place for 3 weeks. Drain before cooking. *the beet water adds color and replaces the potassium nitrate found in most corned beef.