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LOCATION: Recipes >> Preserving Meats >> Corned Beef 21

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Corned Beef

1 cup kosher salt
1/2 cup brown sugar
1 tablespoon allspice, whole
1 tablespoon black pepper, whole
5 cloves, whole
2 cloves garlic, whole
1/2 tablespoon mace
2 whole bay leaf
1/2 tablespoon paprika
1 whole beef brisket, 8-10 lbs

Mix up all the dry stuff. Place brisket in a big ziplock bag. 2
gallons should do it. Dump dry ingredients in. Remove as much
air as possible and seal. Place in fridge on a cookie sheet with
a heavy weight on it. I use a 1 gallon pickle jar (full). Leave
in fridge a week or so. Removing air and turning once a day or
so. If you do not want to eat it right away remove to freezer.
Otherwise wash off salt. Place in biggest pot you have with as much
water as possible. Heat to boil and simmer for 1 hour. Change
water. Add about 1 tsp whole black pepper corns and about 1 Tbls
whole allspice. Heat to boiling and simmer for 1 - 2 hours or
until done. Remove to platter adding 1 -2 cups of cooking liquid.
Place carrots, potatoes, and cabbage to pot. Boil until done.
Serve hot.

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