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HOMEMADE CORNED BEEF 5 lb. brisket* 1 1/2 c. coarse salt 1/2 oz. saltpeter 1 Tbsp. brown sugar 9 bay leaves, crumbled and divided 2 Tbsp. pickling spices 8 cloves garlic, divided 1 onion, sliced 1/2 c. vinegar Two weeks ahead of time, combine 4 quarts water, salt, saltpeter, brown sugar, 6 bay leaves and pickling spices. Boil 5 minutes then cool. Place beef in large glass or stoneware crock. Add cooled mixture and 6 garlic cloves, slivered. Add extra water if needed to cover the meat. Place heavy plate over meat, add weight if needed to keep meat submerged. Cover crock, leaving gap to allow air circulation. Let stand in cool place 2 weeks. After 2 weeks, rinse meat well and place in Dutch oven. Add fresh water to 1-inch above meat. Add 3 bay leaves, 2 chopped garlic cloves, onion and vinegar. Bring to a boil, reduce heat and simmer 2 to 2 1/2 hours. Allow meat to stand 30 minutes covered. Drain well, trim fat, slice thin. Serves 12. *Be sure to use a brisket for this recipe. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |