Preserving Meats: Corned Beef 04 by Recipe Cottage

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	Corned Beef 04

		Basic Corning Recipe 1 whole brisket 2 cups kosher salt around 1 cup brown sugar 20 whole peppercorns 3 bay leaves Scald 8qt stockpot with boiling water till extremely clean. Add all ingredients except brisket; add some water and mix all ingredients well. Add brisket and then add water to cover by around 2 inches. Put scalded plate on top of beef to submerge entire brisket in the water. Add unopened can or other weight to plate to keep brisket submerged. Place in refrigerator for 1 week to 10 days. Remove brisket and cook per favorite recipe. Notes: The ingredients listed are flexible. The important thing is that you are creating a brine to soak the meat in until the brine penetrates the entire brisket. I've heard it mentioned but never tried it myself, that one way to measure the amount of salt needed in the brine is to add enough salt so that a raw egg will float in the brine mix.