This recipe was originally posted as part of The Weekend Project. Click here to see the St. Patrick's Day meal.
1½ cups kosher salt
1½ cups dark brown sugar, divided
4 oz. (about ½ cup) pickling spice
1 Tbsp. plus 1 tsp. Insta Cure No. 1 (optional)
1½ bottles Irish ale
1 6- to 8-lb. brisket (the point, if available)
2 bay leaves
½ cup Jameson Irish whiskey
½ cup yellow mustard
• Active Day 1: In a large pot, bring 6 cups of water, the salt, 1 cup brown sugar and the pickling spice to a boil over high heat until the sugar and salt dissolve. Remove from the heat and let cool.
• Add Insta Cure No. 1 and the beer to the brine.
• Use a Jaccard meat tenderizer to pierce the brisket, if desired. Submerge the meat in the brine and make sure it is fully covered (Place a plate on top of the meat to weigh it down if necessary.). Refrigerate 3 days, then rotate the brisket and stir the brine. Submerge and refrigerate another 2 to 4 days.
• Active Day 2: Remove the beef from the brine and rinse under cold water. Discard the brine.
• Place the rinsed corned beef in a clean stockpot and fill with enough water to cover by two inches. Add the bay leaves.
• Bring the water to a simmer over medium-high heat. Cover and simmer the meat 2 to 3 hours until fork tender.
• Meanwhile, whisk together ½ cup dark brown sugar, the whiskey and the mustard in a bowl. Set aside.
• Preheat the oven to 375 degrees. Set a rack inside a roasting pan.
• Remove the corned beef from the pot and place it on the rack with the fat cap up. Pour 1½ cups of the cooking liquid into the roasting pan. Reserve another 2 cups of cooking liquid for the cabbage (Recipe follows.).
• Pour the mustard sauce on top of the corned beef. Bake 45 minutes.
• Let the meat rest 15 minutes before slicing thinly against the grain to serve.