Categories: Beef

Ingredients

• 2 quarts water
• 1 cup pickling salt
• 1/2 cup light brown sugar
• 2 tbsp pink curing salt #1
• 8 whole cloves
• 8 allspice berries
• 8 juniper berries
• 2 dried bay leaves, crumbled
• 1 cinnamon stick
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1/2 tsp ground ginger
• 8 cups ice
• 6 to 8 lb. flat beef brisket, trimmed
• 12 oz. bottle stout beer
• 2 small onions, sliced and divided
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1/2 cup fig preserves
• 3 tbsp whole grain mustard

Directions

1. In a 6 to 8 quart stockpot, bring 2 quarts water, pickling salt, brown sugar, pink curing salt, cloves, allspice, juniper berries, bay leaves, cinnamon stick, mustard seeds, peppercorns, and ginger to a boil over high heat, stirring until salts and sugar dissolve. Remove from heat; stir in ice until melted.

2. In a 2-gallon Ziploc bag, place brisket; add brine. Seal bag and place flat in a 13×9-inch baking dish. Refrigerate for 5 days. Turn bag occasionally, keeping beef submerged.

3. Remove beef from bag, discarding brine. Rinse beef under cool water. Place brisket in a large Dutch oven. Add beef, half of onion, carrot, celery, celery and water to cover by 1 inch; bring to a boil over high heat. Reduce heat to low; cover and simmer until meat is fork-tender, 3 to 3 1/2 hours.

4. Preheat oven to 350.

5. In a large cast-iron skillet, place remaining onion. Add brisket, fat side up.

6. In a small bowl, stir together preserves and mustard. Spread mixture onto beef.

7. Bake until browned, about 30 minutes. Let stand for 10 minutes before slicing and serving.

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