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On Saturday, I gently braised a 14-pound corned beef brisket for about six hours. I added carrots, onions, garlic, bay leaves, whole black peppercorns, and toasted mustard seeds to the braising liquid. After we had our way with the beef, I strained it, poured off the fat (reserved for future use), and was left with about a half gallon of a deep, clear, amber liquid that looked temptingly like whiskey. It was salty indeed, but not so much that it couldn't transform a pound of Rancho Gordo Alubia Blancas into a pot of magic nitrite-saturated beans. No further seasoning required.