Included in Kit

• 1 pouch Corned Beef Cure
• 1 packet Corned Beef Spice Blend
  

What you'll need

• 3 garlic cloves, crushed
• One (5-pound/2.25-kg) well-marbled (first cut) beef brisket

1. In a large pot, bring to a simmer ½ gallon (8 cups) of water, garlic, and the contents of the Cure pouch. Stir until the salt and sugar dissolve.
2. Pour ½ gallon (8 cups) of ice and water into the pot to cool the brine.
3. Nestle the brisket in the chilled brine and top it with a plate to keep it submerged. Refrigerate for 5 days, flipping the brisket daily.
4. Remove the brisket from the brine and toss the brine. Rinse the meat thoroughly under cool running water. Cook the corned beef.
5. Tuck the brisket in a pot just large enough to fit it. Pour in water to cover. Shake in the contents of the Corned Beef Spice Blend Packet and bring to a boil.
6. Reduce the heat to low, cover, and gently simmer for about 3 hours, or until the brisket is fork-tender. Top off the pot with more water if the water gets too low.
7. Remove the corned beef. It can be sliced warm and served immediately or refrigerated for Rueben sandwiches or even corned beef hash!