|1 each||4 lb beef brisket, trimmed|
|4 quarts||Hot water|
|2 eaches||Bay leaves|
|2 eaches||Garlic cloves|
|4 teaspoons||Pickling spice|
Wash and dry timmed beef. Rub with 3 to 4 tablespoons salt. Dissolve remainder of salt in hot water. Place beef in enameled or glass pot or stone crock and pour salted water over it. Cool. Stir in bay leaf, 6 of the peppercorns, 1 clove of garlic mashed and 2 tsp of pickling spice.
Weight meat with plate or other heavy object so that the meat is completely covered by the brine. Cover pot and let sit at room temperature for 48 hours. (Note: the meat will not be pink as it is in commercial corned beef because there is no sodium nitrate it it.) TO COOK: Wash meat to remove brine, place in pot with boiling water to cover. Add 6 peppercorns, 1 clove mashed garlic, and 2 tsp pickling spice. Cover and simmer 4 hours or until tender.
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