Preserving Meats: Corned Beef 16 by Recipe Cottage

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	Corned Beef 16

		Corned Beef (Spiced) Yield: 6 Servings 5 lb thin, front cut of beef brisket coarse kosher salt as needed 1/2 c brown sugar, packed 8 bay leaves, crumbled 5 garlic cloves, chopped 1 tb mustard seeds, crushed 2 ts cracked peppercorns 1 tb coarse (kosher) salt 1 ts crushed red pepper flakes 1 ts ground coriander Use a ceramic or glass container large enough to hold beef and sufficient brine to cover it at least 2 inches---and will fit in refrigerator. In enough cold water to cover the meat 2 inches, stir the salt into the water, a portion at a time, allowing each addition to dissolve before adding more. Keep adding salt until the brine will float the whole egg. Remove the egg and stir in brown sugar. Put the solution in a pot, bring to a boil and simmer for 15 minutes. Cool completely and pour into crock. Lower the meat into it and weight it down with a heavy plate or canning jar filled with water to keep it submerged. Put the crock in the refrigerator and let cure for minimum of 2 weeks, turning meat every day. Don't cure for more than one month. SPICED CORNED BEEF ("DELI STYLE") Lay a drained piece of corned beef on a piece of aluminum foil large enough to wrap it completely. Mix all the ingredients in a bowl and rub firmly into the meat on all sides. Wrap it in the foil and place in a plastic bag. Seal tightly and keep in the refrigerator for about 5 or 6 days, turning it every day.