O'Kee's Healthy Gray Corned Beef Brisket from Scratch
Gray corned beef omits the meat pinking saltpeter, which isn't the traditional preparation method anyway; this version will taste beefier. The result is far less salty than commercially prepared corned beef, and you can have fun creating your own pickling spices to create a complex flavor. While the color might not appeal to you, having corned beef without nitrates will. Serve with oatmeal Irish soda bread and stone-ground mustard. Plan 2 weeks for prep!
water
8
cups
kosher salt
1 ¼
cups
white sugar
2
tablespoons
cinnamon stick, broken into pieces
1
whole juniper berries 
12
whole cloves
8
whole allspice berries
8
mustard seeds
1
teaspoon
black peppercorns
1
teaspoon
ground ginger
½
teaspoon
bay leaves, crumbled
2
beef brisket, or larger, as desired
1 (6 pound) 
unknown
 cool water, or as needed
8
cups
sea salt
1
teaspoon
celery root (celeriac), peeled and cut into cubes
2
pounds
red potatoes, cut into cubes
2
pounds
rutabagas, peeled and cut into cubes
1
pound
carrots - peeled, halved lengthwise, and cut into 1/2-inch strips
4
parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips
4
onions, sliced
2
cabbage, cut into eighths
1
head
 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
  Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
  Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
  Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
  Remove brisket to a cutting board and cover tightly with aluminum foil.
  Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
  Slice corned beef into thin slices and serve with vegetables.
