Name: Corned Beef
Yield: Serves 8 to 10
Ingredients: 2 quarts water; 3/4 cup kosher salt; 1 tablespoon pink curing salt, such as sel rose or Insta Cure #1*; 1/2 cup light brown sugar; 3 tablespoons prepared pickling spice; 2 quarts ice water; 1 (5-pound) beef brisket, with the deckle intact; 3 large fresh bay leaves, torn into small pieces; 9 cloves garlic, crushed; 3 tablespoons yellow mustard seed; 2 tablespoons coarsely ground black pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cayenne pepper; 1/4 teaspoon ground coriander; 2 cups warm Parsley Sauce; *Available at www.sausagemaker.com

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Photo by Scott Suchman

The beef has to be started 17 days before you want to eat it. Once it's cooked, you can store it refrigerated in its cooking liquid for up to 3 days and reheat it by simmering it in water until it's warm all the way through, about 20 minutes.

Recipe notes

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