Corned Bison Brisket Point
For the brine
• 1 tablespoon star anise
• 1 tablespoon whole mustard seeds
• 1 tablespoon anise or fennel seeds
• 1 tablespoon whole black peppercorns
• 6 large bay leaves, crumbled
• 1 gallon water
• 1.5 c kosher salt
• 3/4 cup (coconut sugar
For the brisket
• 1 (5-pound) bison brisket point
• 6 carrots, peeled and chunked
• 8 russet potatoes, chunked
• 1 head cabbage, thickly sliced
• 3-5 bulb or torpedo onions, cleaned and halved
Technique
Mix all the brine ingredients and bring to the boil and let cool fully.
Place the brisket in a large container or non-reactive pan and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down.
Place in the refrigerator and chill for three to five days. Every day flip the brisket over.
At the end of the cure, remove the brisket from the brine. Place the brisket in a large pot that just fits around the brisket and add 4 cups of beef broth and then enough water to cover. If you want your brisket less salty, add another inch of water to the pot.
Bring to a boil and reduce to a very low simmer (barely bubbling) for 4 hours then add all the vegetables and cook for another hour.
Remove the meat to a cutting board and line your knife up perpendicular rot h the visible lines on the meat; this is the "grain" of the meat, or the direction of the muscle fibers.