Corned Beef

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2 weeks Prep: 30 minutes Cook: 3 hours

1056 calories per serving view nutrition facts

Ingredients

8	pounds	beef brisket	boneless
1	cup	salt
1/2	teaspoon	sugar
2	tablespoons	pickling spices
1	head	garlic
1/4	teaspoon	saltpeter
1	pinch	alum

Directions

Place brisket in a large stoneware crock and cover completely with water.

Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days. Place in the fridge for 16 days.

Remove from the crock and place in a large kettle. Cover with boiling water and boil for 1 1/2 hours.

Turn off heat and let stand in water in which it has cooked for at least 2 hours.

Remove meat to another deep kettle.

Place in sink and let cold water run into the kettle (not directly ON the meat) for 1 hour. (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use.

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