Corned Beef Corn Your Own

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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.

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Steps

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Trim all but inch of fat from meat.

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Wash and pat dry.

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Rub with cup salt.

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In large saucepan , heat water , salt and sugar and stir to dissolve.

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Place beef in large glass bowl and pour salted water over.

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Add 2 bay leaves , 8 peppercorns , 2 tsps pickling spice and 2 garlic cloves.

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Place weighted plate over so meat is completely immersed.

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Refrigerate 48-60 hours.

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Remove meat and rinse thoroughly.

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Place in large saucepan and cover with boiling water.

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Add remaining bay leaves , peppercorns , pickling spice and garlic.

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Cover and simmer for 4 hours , or until meat is tender.

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Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.

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Ingredients

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beef brisket, salt, water, sugar, bay leaves, peppercorns, pickling spices, garlic cloves