Ingredients for curing

• 7-8 pound Brisket
• Salt 5 ounces
• Sugar 5 ounces
• Mustard seed- 2 ounces
• Garlic powder 1 ounce
• Ground ginger 1 ounce
• Crushed red pepper ½ ounce
• 4 ounces of rice wine vinegar

Mix all of the ingredients in a bowl and then coat the entire brisket.

Place in a casserole dish, cover with saran wrap and place in the fridge.

Cure for 1-2 days.

Ingredients for braising

• 1 bottle prosecco
• 2 quarts water
• 1 whole piece of ginger sliced in half
• 10 cloves of whole garlic
• 10 ounces of Kimchi- I prefer the chunks of kimchi-*note- depending on your heat threshold, you can rinse the kimchi in cold water. If you like spice, use everything form the jar.
• 4 ounces of honey
• 5 ounces of rice wine vinegar
• Two heads of green cabbage, cut into eighths

Methods

• Rinse all of the dry rubs off of the brisket
• Place brisket in a large pot-
• Add all of the ingredients to the pot.
• Bring mixture to a boil and then simmer.
• Cook the brisket for approx., 3.5 hours or until tender.
• Season with salt and pepper, when the meat is tender.
• Serve with Garlic mashed or potato latkes
• Serve with chopped kimchi on the side.