Homemade Corned Beef

Ingredients: 

Brine: 

2 quarts water, divided
½ c brown Sugar
1 c Kosher Salt
2 ½ tbsp Corning Spices
1 lb Ice (or, 2 more cups cold water)
4-5 lb Beef Roast

Cooking:
1 Tbsp Corning Spices (boiled dinner only)
1 onion, roughly chopped
2-3 Carrots, in chunks
1 small Cabbage
1-2 lbs new potatoes

Directions:
BRINE:

1. Add Sugar, Salt, and Spices to 1 qt heated water, and stir until salt and sugar are dissolved
2. Take off heat and add 1 qt cold water and 1 lb of Ice. If necessary, refrigerate until just under room temp.
   3. Add Beef and brine to a zipper-lock bag, and brine in the fridge for 4-10 days (depending on cooking method and how salty you like it), flipping the bag once a day. (if you're going to Roast your beef, only brine for 4 days)
   

COOK:
1. Rinse brined beef in fresh, cold water (save brine)

For Boiled dinner:
2. Place rinsed roast and 1 Tbsp Corning Spices in a crockpot. Fill with 2 qt water (if brined only 4 days, make this 1qt) and cook for 6 hours on High, or 8-10 hours on low.
3. Place the rest of your extras in the pot 45 minutes before serving
4. Let corned beef rest on a plate for 15 minutes before carving
5. Serve! 

For Roasted Corned Beef

1. Preheat oven to 200
2. Place your roast in a covered dutch oven, and cook your roast for appx 50 min/lb
3. ½ hour before serving, place your extras into a large pan with 50/50 reserved brine, and fresh water and boil at high heat.
4. Once your meat is cooked to your liking, let it rest for 15 minutes before carving, and enjoy!! 

.