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Jan's Beer-Brined Corned Beef
March 16, 2018

I used the brine part of this recipe only. It is the most fantastic brine and I will use it every St. Patrick's day! After brining my trimmed brisket for 5 days - rinsed it and put it in a large pot with 1/4 cup pickling spice and 4+ quarts of water. Boiled/simmered for 2 hours, then added my carrots and potatoes. 40 minutes later - added 2 quartered heads of green cabbage and 1/4 c. chopped fresh parsley and 6 quartered large russet potatoes. Was the best I've ever made - thanks so much - this brine is awesome!!!!!!!!!!!!!

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