Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Coarse salt |
| ½ cup | Sugar |
| 1 teaspoon | Saltpeter |
| 1 ounce | Pickling spice, tied in chee |
| 3 larges | Onions, one spiked with clov es, the others sliced or quartered |
| 5 eaches | Cloves |
| 1 each | Celery stalk, chopped secloth |
| 4 eaches | Bay leaves |
| 1 each | Thyme, fresh sprig |
| 5 pounds | Beef brisket |
| 1 teaspoon | Black peppercorns |
| 1 pounds | Carrots, medium chopped |
| 2 mediums | White turnips, chopped |
| 1 pounds | Leeks, chopped |
BEEF FOR CORNING
INGREDIENTS FOR COOKING
** you may substitute an already corned brisket if you wish (but I dont) Corning you beef: Put salt, sugar, and saltpeter into a large saucepan with pickling spices tied in cheesecloth. Add bay leaves, thyme and 4½ qts water. Heat gently until sugar and salt have dissolved. Bring to a boil, then pour into bowl and cool. Add the meat to the bowl, making sure that salt solution covers it. Cover with clean dish-towel and leave to soak in cold place 2 weeks. Turn the meat occasionally. To Cook: Remove the meat from the brine and wash under cold water. put into a large saucepan with the clove spiked onion. Add the celery and peppercorns to the pan. Cover with cold water and bring to a boil slowly. Skim, reduce heat, cover and simmer for 2 ½ hours. Add vegetables to the pan, bring back to a boil, reduce heat and simmer for 30 minutes. Strain the liquid and use as a sauce over the meat and vegetables.