| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
8 |
Servings |
INGREDIENTS
| 1 |
|
4 lb beef brisket, trimmed |
| 4 |
qt |
Hot water |
| 1 1/2 |
lb |
Salt |
| 2 |
|
Bay leaves |
| 12 |
|
Peppercorns |
| 2 |
|
Garlic cloves |
| 4 |
ts |
Pickling spice |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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