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Corned Beef, Home-Cured II (M)
Source: "Craig Claiborne's Favorites"
Serves: Varies

To Cure:
7 quarts water
3 cups kosher salt (approximately)
1 raw egg in shell to test brine
6 to 9 lb. brisket of beef
3 cloves garlic, peeled
20 cloves
20 peppercorns
1 bay leaf
1 teaspoon dried thyme
1/2 tsp. saltpeter, available in pharmacy

To Cook:
Water to cover meat by 1"
1 bay leaf
1 onion, sliced
1 teaspoon dried thyme
16 peppercorns
1 clove garlic, sliced
1 carrot, scraped and cut into 3" pieces
2 ribs celery, trimmed and cut into 3" pieces

To cure brisket you need large earthenware, enamel, or stainless steel crock. Do not add meat to crock at this time.

Pour the water into crock and add the salt, stirring to dissolve it. Add raw egg. If egg floats in the solution, that indicates that it is ready. If it does not float, continue adding salt a bit at a time, stirring to dissolve, until egg floats. Remove egg.

Add brisket to brine. Add garlic, cloves, peppercorns, bay leaf, thyme, and saltpeter. Stir well. Place a clean heavy weight on the meat to make certain that it is covered and remains submerged in brine. Place a lid on crock and refrigerate for from 8 to 12 days. Turn brisket occasionally, but keep it weighted down.

When ready to cook corned beef, remove from brine and rinse well.

Combine all cooking ingredients in a kettle. Do not add salt. Bring to boil and simmer 2 to 3 hrs or until tender.

Remove corned beef and cut into thinnest possible slices (questionable). Serve.

Posted by Michael Miller

Nutritional Info Per Serving: N/A