“Home Made” Corned Beef

“Home Made” Corned Beef
Here’s the recipe:
5 Pounds Beef Brisket (I Used 5 Pounds Of London Broil That Was Cut Into 3 Pieces)
½ Cup Brown Sugar
1 Cup Sea Salt
2 Quarts Water
3 Cloves Garlic, Crushed
2 Tablespoons Pickling Spices
12 Juniper Berries
12 Allspice Berries
2 Bay Leaves Broken Into Tiny Bits
15 Peppercorns
1 2” Long Dried Chile Pepper (It Came With The Pickling Spices)
2 Pounds Of Ice (This Equals An Additional 1 Quart Of Water)
Large 2 gallon sized or bigger ziplock bag. I used my Food Saver and 2 to 2 ½ feet of a roll.

Make the brine:
Bring water, sugar, salt and spices to a boil. Simmer for about 10 minutes (goal is to dissolve the sugar and salt and make a “tea” out of the spices. Remove from heat and add the ice. Stir until the ice is melted and the mixture is cool.

Place meat into bag and pour brine over it. Remove as much air as possible and seal the bag. Place in large high-sided container and store in the refrigerator for at least 5 days. Other recipes call for anywhere from 3 days to 14 days. Turn the bag over each day or two. I took out a vegetable bin at the bottom of my frig. and stored the container there. My London Broil was about an inch to an inch and a half thick and it was ready in 5 days.