>> title: Corned Beef
>> category: Stews & Braises
>> tags: beef, cured, brisket, simmer, deli
>> counters: Deli
>> aka: corned beef brisket, salt beef, boiled beef, corn beef, brined brisket
>> pairs-with: pastrami, sauerkraut, russian-dressing, deli-rye-bread
>> servings: 8
>> time: 5 days 5 hr 50 min
>> slack: forgiving — salt can still be taken out in the two-hour desalting soak and never after it, so that soak has no give at all
>> washing-up: the non-reactive tub, a pot to simmer the brisket in, a bowl to soak it in

>> step: stir the brine
Stir @water{4%L}(1 gal, cold), @kosher salt{200%g}(1 cup Diamond Crystal), @dark brown sugar{100%g}(1/2 cup packed), @pink curing salt{25%g}(5 tsp; cure #1, the same as the pastrami), @pickling spice{4%Tbs} and @garlic{10%cloves}(crushed) until the salt and sugar have gone.

>> step: brine 5 days, turn daily
Submerge @beef brisket{5%lb}(2.3 kg, flat cut, fat cap left on) in @&(~1)brine{} in a #non-reactive tub{}, weight it under the surface, and ~brine{5%days} in the fridge, turning it over once a day.

>> step: rinse, soak 2 hr
Rinse @&(~1)cured brisket{} and ~soak{2%hr} in @cold water{4%L}(1 gal, changed once).

>> step: simmer 3 hr 30 min with the aromatics
Simmer @&(~1)soaked brisket{} for ~simmer{3%hr}, then a further ~simmer{30%min}, barely covered in @water{4%L} with @yellow onion{1%large}(halved), @carrots{2}, @celery{2%ribs}, @bay leaves{2} and @black peppercorns{1%tsp}. It is done when a skewer goes in and comes out without lifting the meat.

>> step: rest 20 min, slice across the grain
Lift @&(~1)brisket{} out of its liquid, ~rest{20%min} under foil, and carve it across the grain, which turns ninety degrees partway along the flat.