Corned Beef (Corn Your Own)

The traditional Irish dish - just in time for St. Paddy's Day! This requires 48-60 hours curing time in your fridge, but you get great-tasting corned beef in the end.

• Ready In: 4 hrs 10 mins
• Serves: 8
• Yields: 12-16 sandwich servings

Ingredients

• 4 1⁄2 lbs beef brisket
• 1⁄4 cup salt
• 16  cups water
• 2  cups salt (the sea salt is better) or 3  cups sea salt (the sea salt is better)
• 1⁄2 cup sugar
• 4  bay leaves
• 16  peppercorns
• 4  teaspoons  pickling spices
• 4  garlic cloves, halved

Directions

1. Trim all but ¼ inch of fat from meat.
2. Wash and pat dry.
3. Rub with ¼ cup salt.
4. In large saucepan, heat water, salt and sugar and stir to dissolve.
5. Place beef in large glass bowl and pour salted water over.
6. Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
7. Place weighted plate over so meat is completely immersed.
8. Refrigerate 48-60 hours.
9. Remove meat and rinse thoroughly.
10. Place in large saucepan and cover with boiling water.
11. Add remaining bay leaves, peppercorns, pickling spice and garlic.
12. Cover and simmer for 4 hours, or until meat is tender.
13. Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.