Preserving Meats: Corned Beef 12 by Recipe Cottage

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	Corned Beef 12

		Pickled Brisket (Corned Beef) 5 lb brisket (not rolled) 6 oz coarse or rock salt 2 ts saltpetre 3 oz demerara sugar 1 clove garlic 1 ts mixed pickling spices 1 ts crushed peppercorns 2 bay leaves - crumbled Mix the sugar and salt together and rub into the meat on all sides. Put the meat into the chosen dish and scatter with all the remaining ingredients and the rest of the salt/sugar mixture. Add cold water to come just to the top of the meat (liquid will also ooze out during the curing process). Refrigerate for 7-10 days, turning the meat daily. Remove meat from liquid and wash well, Discard the liquid and replace the meat. Cover with cold water and bring slowly to the boil. Remove all the scum with a spoon dipped in cold water. Add a large onion and 2 bay leaves. Cover and simmer very gently for about 4 hours or until very tender. You can do this top-of-stove or in a very slow oven. Lift the meat out onto a carving board. Part of it can now be carved thickly and served hot. After dinner, fit the rest into a basin, cover with a plate and several weights. Leave under pressure until cold. Wrap and refrigerate. Can be frozen.