Corned Beef

Prepare the brisket by rinsing it off, patting it dry and trimming excess fat (if you like.)

In a medium pot, bring the sea salt, sugar, pink salt, 2 Tbsp. pickling spice and 4 c. of water to a boil. While it heats, add the garlic. Simmer and stir the mixture until the salt and sugar completely dissolve. Cool.

*pink curing salt contains sodium nitrite and is used in curing meat to prevent the growth of bacteria. Omit if you can't find it or prefer not to use it.

Open up two oven bags and place them one inside the other. Place the brisket inside the inner bag. Add the cooled mixture and ginger beer. Add 6-8 more cups of water. Press out as much air as you can and tie the inner bag shut. To be extra sure this won't leak, tie the outer bag shut too. Refrigerate for 7 - 10 days. You can turn it if you want to, but you don't really need to.

To cook the brisket, lift it out of the oven bags and discard the brine. Rinse off the meat in cold water put it in a large pot. Add the onion, carrots, celery, 2 Tbsp. pickling spice and 2 Tbsp. garlic. Cover with water and bring to a low simmer. Cover and cook until meat is fully tender. 3-4 hours.

When it's ready, slice it against the grain and enjoy!