This is another drawn out recipe that takes a week to prepare. But is sooo good. I prepared this for dinner on superbowl Sunday. And probably proceeded to eat way too much of it. This curing brine will cure up to 9 lbs of meat. Combine all of the ingredients for the brine in a large soup pot, except for the Prague powder.
Bring brine just to a boil, stirring often. Remove from heat and let return to room temperature. When cooled, add Prague powder and mix well. During this time, lay brisket out on a cutting board. Trim excess fat off of outside of brisket. You don't have to remove all fat, just the large chunks. Leave a bit. This helps to keep the meat from drying out while cooking. Place brisket in a non reactive container.
Nothing metal. I've used anything from large Tupperware to sanitary food grade buckets. Just whatever you use, make sure the brine covers the meat completely.
If needed, use another object to keep the meat submerged in the brine. Brine for 7 days in the refrigerator. Once a day, shake container and check that meat is still submerged. When meat is cured, or corned in this case, remove from brine. Do not rinse. In a large roasting pan, add beer and 2 cups water.
Lay brisket in pan. Sprinkle pickling spice on top. Cover and bake in oven at degrees F for hrs. Flip over half way through cooking. Cut potatoes in half. Quarter cabbage. Remove core, and cut Quarters in half. After 4 or 5 hrs your meat should start to get tender.
