Corned Beef

Molly O’Neill brought this recipe to The Times in 2000. It calls for brining the meat for 8 to 12 days, but you can cheat. Even a few days will yield tender results.

Ingredients

• 8 cups water
• 1 ¼ cup kosher salt
• 1 cup sugar
• 3 tablespoons pickling spices
• 1 4-pound brisket

1 corned beef

Preparation

1. In a medium pot, over high heat, combine the water, salt, sugar and the pickling spices. Boil, uncovered, until the sugar and salt are dissolved, about 1 minute. Transfer the liquid to a container large enough for the liquid and the brisket. Refrigerate the container until the liquid is cool.
2. Place the brisket in the container with the liquid, weighing it down with a heavy object to keep it submerged. Refrigerate the brisket in the liquid for at least 8 days and up to 12 days, turning the brisket each day.
3. Boil the brisket, covered, with its liquid until tender, about 3 hours. Serve with horseradish sauce.