Corned Beef (Corn Your Own)
Ingredients
- 4 12 lbs beef brisket
- 14 cup salt
- 16 cups water
- 2 cups salt, (the sea salt is better) or 3 cups sea salt (the sea salt is better)
- 12 cup sugar
- 4 bay leaves
- 16 peppercorns
- 4 teaspoons pickling spices
- 4 garlic cloves, halved
Directions
Trim all but 1/4 inch of fat from meat.Wash and pat dry.
Rub with 1/4 cup salt.
In large saucepan, heat water, salt and sugar and stir to dissolve.
Place beef in large glass bowl and pour salted water over.
Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
Place weighted plate over so meat is completely immersed.
Refrigerate 48-60 hours.
Remove meat and rinse thoroughly.
Place in large saucepan and cover with boiling water.
Add remaining bay leaves, peppercorns, pickling spice and garlic.
Cover and simmer for 4 hours, or until meat is tender.
Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.