16 Mar


4-5lbs /2-3kg  Brisket

3/4 cup kosher salt

 2 tbls whole black peppercorns

 2 tbls whole mustard seeds

 2 tbls whole Corriander seeds

 1 tbls whole all spice berries

 6 whole cloves

 1 cinnoman stick broken down

 6 bay leaves torn up

 2 tbls brown sugar

 1 tsp crushed red pepper flakes

 2 tbls dill seeds

 1 1/2 tsp pink curing salt


Mix all the ingredients in an air tight container.

If making the corned beef, spinkle liberaly on all sides of the brisket. Place brisket in a ziploc bag and place in the refidgerator.

Let meat brine for 8 days, flipping the meat once a day.

Rince the meat before boiling. Boil for 3 hours, until tender.


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