Tony’s Anchor Steam Corned Beef

Recipe by Tony Gemignani

Serves: 10 to 12

Ingredients:

  • ½ beef brisket (2½ to 3 pounds)
  • 1 cup brown sugar
  • 3 tablespoons coarse salt
  • 3 tablespoons allspice
  • 2 tablespoons juniper berries
  • 2 tablespoons whole cloves
  • 2 tablespoons ground ginger
  • 2 tablespoons mustard seeds
  • 2 tablespoons whole peppercorns
  • 6 bay leaves
  • 3 bottles Anchor Steam
  • 3 quarts water

Instructions:

Combine all ingredients in a large container, cover tightly and refrigerate 6 days. After the brisket has cured, transfer the brisket, brine and brining spices to a large pot, and add water until the meat is covered by 2 inches of liquid. Bring to a boil over medium heat, and let boil 3 hours. Rest the brisket 30 minutes, trim off any fat, and slice the meat thinly against grain.