This corned beef recipe with KOL foods 100% grass fed brisket is well worth the wait. It seems daunting to make, but is actually quite simple and will impress all of your friends and family with just how delicious it is. 

For the pickling: 

• 5 lbs grass‐finished brisket (any brisket cut will work - pick your favorite!)
• 4 ½ quarts of water
• 2 lbs kosher salt

For the cooking: 

• 2 tablespoons brown sugar
• 2 bay leaves
• 1 onion, quartered
• 2 teaspoons nutmeg
• ¼ cup vinegar

Heat water to dissolve salt then let cool completely.

Stab thawed roast about 60 times with a long‐tined meat fork.

Pour salt water into a #3 ceramic crock and submerge roast into it.

Weight down the roast with a plate and brick or jar of water. Place crock in a cool place and cover with kitchen towel.

Let sit for 9 days, turning every day or so.

Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch.

Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch.

While water is heating add brown sugar, bay leaves, onion, nutmeg, and vinegar.

Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer (about 3 hours).

Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot.