How do you make Jewish-deli-style corned beef where it is very tender and fatty greasy can be sliced thick piled high?

To make Jewish-deli-style corned beef that is very tender, fatty, and greasy and can be sliced thick and piled high, follow these steps:

Ingredients:

- 5-6 pounds brisket (first-cut or deckle)

- 1 cup pickling salt

- 1 cup brown sugar

- 2 tablespoons coriander seeds

- 2 tablespoons whole black peppercorns

- 2 bay leaves

- 2 cloves garlic, minced

- 1 teaspoon ground allspice

- 1 teaspoon ground cloves

- 1/2 teaspoon ground cinnamon

- Water

Instructions:

1. Prep the Brisket:

- Trim the brisket of excess fat, leaving about 1/4 inch.

- Make a few small slits in the brisket to help the seasonings penetrate.

2. Create the Brine:

- In a large pot or container, combine the pickling salt, brown sugar, coriander seeds, black peppercorns, bay leaves, garlic, allspice, cloves, and cinnamon.

- Add enough water to cover the brisket completely.

3. Brine the Brisket:

- Place the brisket in the brine, ensuring it is fully submerged.

- Cover the pot or container and refrigerate for at least 5 days, up to 10 days.

- Flip the brisket every day to ensure even curing.

4. Cook the Brisket:

- After brining, remove the brisket from the brine and rinse it thoroughly under cold water.

- Pat the brisket dry.

- Preheat the oven to 300°F (150°C).

- Place the brisket in a large roasting pan with a rack.

- Add enough water to the bottom of the pan to cover about 1/4 inch.

- Cover the roasting pan with foil and bake for 3-4 hours, or until the internal temperature of the brisket reaches 185°F (85°C).

- Baste the brisket occasionally with the pan juices during cooking.

5. Rest and Chill:

- Once the brisket is cooked, remove it from the oven and let it rest for 30 minutes, covered with foil.

- After resting, place the brisket in a refrigerator to chill for at least 4 hours or overnight.

6. Slice and Serve:

- When ready to serve, remove the brisket from the fridge and slice it thinly against the grain.

- Serve the corned beef piled high on rye bread with mustard and any other desired toppings.

This method will result in tender and flavorful corned beef that can be sliced thick and piled high, just like in Jewish delis.