Read the full story: Entertaining with Natasha Lawler
*photography by Andrea Hubbell
for the brine:
- 4 quarts water
- 2 cups kosher salt
- 1 cup brown sugar
- 2 teaspoons coriander seed
- 2 teaspoons mustard seed
- 2 teaspoons black peppercorns
- 2 cinnamon sticks, smashed
- 8 bay leaves
- 3/4 teaspoon cloves
- 1 1/2 teaspoon allspice berries
- 1 1/4 teaspoon juniper berries
- 1 teaspoon ground ginger
- 3 teaspoons pink curing salt
- 10 lbs beef brisket
- 3 cans of Guinness
- 2 onions, halved
- 2 carrots, halved
- 4 celery stalks
- grainy dijon mustard
- Add all of the brine ingredients except the meat into a large pot on the stove and heat on high until all of the salt and sugar has dissolved. Place in the refrigerator overnight or until cold.
- Add the meat and put a plate or two on top of it so it stays submerged. Turn the meat over daily and stir brine for 2-3 weeks. (Time can be shortened to 10 days if you inject brine into meat with meat injector.)
- After the meat has brined, take out and rinse in cold water.
- Place brisket in large lidded pot and add Guinness and enough water to cover the meat.
- Add the vegetables and place pot in a 225 degree F oven for 7-10 hours. Cook the brisket until it’s extremely tender, soft and stringy. In this case, it is much better over-cooked than under-cooked!
- Serve with dijon mustard and horseradish on the side for guests to choose.