Plan ahead for the best tasting corned beef. Takes about a week and doesn’t stay pink (no nitrates!) but you won’t care when you taste it.
1 beef brisket
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 bay leaves, crumbled
1 tsp peppercorns
1 TB mustard seeds
1/2 tsp ground coriander
1/2 tsp red pepper flakes
5 cloves garlic, coarsley chopped
Combine all the brine ingredients and stir to dissolve the salt. Place brisket in an extra large ziploc bag inside a pan large enough to hold it. Pour brine over the meat and seal the bag. Refrigerate for 6 or 7 days, turning daily. Can be cured for up to two weeks before cooking.
To cook, remove brisket from bag and discard brine. Place in a large pot and cover with cold water. Bring to boil and reduce heat to maintain a gentle simmer for 4 - 5 hours or until fork tender.