Ingredients

• 1-12 pound whole brisket
• 4 quarts water
• 2 cups Kosher salt
• 1 teaspoon saltpeter
• 5 bay leaves
• 7 cloves garlic, smashed
• 1/4 teaspoon ground cloves
• 2 teaspoons whole peppercorns
• 1 teaspoon allspice berries
• 1 teaspoon mustard seeds
• 1 cup white vinegar
• 1/2 cup white sugar
• 1 teaspoon allspice berries
• 1 teaspoon mustard seeds
• 1/4 teaspoon cloves
• 2 teaspoons peppercorns
• 3 cloves garlic
• 1/4 cup salt

Instructions

1. Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
2. Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
3. Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres