Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea 4 lb beef brisket, trimmed
4 qt Hot water
1 1/2 lb Salt
2 ea Bay leaves
12 ea Peppercorns
2 ea Garlic cloves
4 ts 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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