Directions are included for corning the beef brisket (a 7-day process). The brisket is then simmered until tender, and vegetables are added toward the end of the cooking time. Serves 14 to 18.
INGREDIENTS (for 1 servings):
- 1 pound kosher salt
- 2 gallons water, divided
- 8 pounds beef brisket
- 6 bay leaves
- 8 black peppercorns
- 1 onion, chopped
- 1 medium head cabbage, quartered
- 1 pound carrots, sliced
- 1 turnip, chopped
- 1 teaspoon chopped fresh cilantro
- 8 potatoes - peeled and cubed
In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.