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O'Kee's Healthy Gray Corned Beef Brisket from Scratch
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Prep Time:
25 minutes
Cook Time:
170 minutes
Total Time:
10335 minutes
Tender gray corned beef, brined in homemade spices for exceptional flavor.
Ingredients:
  • 8 cups water
  • 1.25 cups kosher salt
  • 2 tablespoons white sugar
  • 1 cinnamon stick, broken into pieces
  • 12 whole juniper berries
  • 8 whole cloves
  • 8 whole allspice berries
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 0.5 teaspoon ground ginger
  • 2 bay leaves, crumbled
  • 1 (6 pound) beef brisket, or larger, as desired
  • water to cover
  • 1 teaspoon sea salt
  • 2 pounds celery root (celeriac), peeled and cut into cubes
  • 2 pounds red potatoes, cut into cubes
  • 1 pound rutabagas, peeled and cut into cubes
  • 4 carrots - peeled, halved lengthwise, and cut into 1/2-inch strips
  • 4 parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips
  • 2 onions, sliced
  • 1 head cabbage, cut into eighths
Instructions:
  • Prepare the brine by bringing a pot of water to a boil. Stir in salt and sugar until dissolved. Remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Allow the brine to cool to room temperature, which will take at least 1 hour.
  • To prepare the corned beef, place the brisket in a large ceramic or glass dish ensuring it is fully submerged in the brine. Cover the brisket with the brine, weigh it down to keep it submerged, and tightly seal the dish with plastic wrap. Refrigerate and check the brine level daily for 7 to 10 days.
  • Take the brisket out of the brine and rinse it under cold running water to get rid of excess saltiness. Place the brisket in a large slow cooker, cover it with plenty of cool water, and season with sea salt for a flavorful touch.
  • Cook on High for 2 hours until the brisket is tender. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Continue cooking on Low for about 30 minutes until the vegetables are soft and the brisket is heated through. Ensure the brisket reaches 160 degrees F (70 degrees C) at the center using an instant-read thermometer.
  • Transfer the brisket to a cutting board and securely cover it with aluminum foil.
  • Place the cabbage wedges elegantly in the slow cooker and cook until all the veggies are tender, for a delightful 20 to 30 minutes.
  • Thinly slice the corned beef and present it with the vegetables.

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