4-5# Brisket (or Chuck Roast)

1 C Kosher Salt

½ C Brown Sugar

 4 T Corned Beef Spice

1.5T Curing Salt

2 large Carrots, sliced

2 stalks Celery, sliced

1 large Onion, chopped



Bring 3Q water to boil with salt, sugar, Curing Salt and 2 T Corned Beef Spice until dissolved.  Let cool.  Place meat in large freezer bag.  Carefully add brine and close.  Refrigerate for 10 days.  Rinse.  Simmer in 2 Q water with 2 T Corned Beef Spice and carrots, onions and celery until tender (2-3 hours).  Slice and serve.