CORNED BEEF (CORN YOUR OWN)

Steps:

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