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Corned Beef

4 lb piece of corned beef, drained
8 bay leaves coarsely crumbled
7 large cloves garlic, coarsely choppeed
1 Tablespoon mustard seeds, bruised
2 teaspoons cracked black peppercorns
1 Tablespoon coarse salt
3 dried hot peppers, seeds removed and crumbled, or 1 teaspoon crushed dried
red pepper flakes
1/2 teaspoon ground coriander

Lay the meat on a piece of foil large enough to wrap the meat

Combine all the seasonings in a bowl and rub this mixture hard into
the corned beef, covering all surfaces. Wrap closely and enclose
in a large plastic bag.

Tie the bag securely at the neck, then refrigerate meat 3 to 5
days. Turn daily.

Leave the seasonings on the meat and cover to a depth of 2 inches
with cold water in a large pot. Cook at a very very slow simmer,
partly covered, turn every so often and replace water, when necessary
with boiling water to keep meat covered. Cook meat until it is
very tender when pierced with a long fork; this should take 3 to
5 hours.

Let the meat partially cool, uncovered, in the broth. It will keep
in the refrigerator for at least a week. To reheat, slice thinly
and steam the slices just until they are hot. You can use the
broth to cook cabbage, potatoes, whatever.


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