MAKING YOUR OWN CORNED BEEF BRISKET

Thought I'd share this with you.  I made it once when we lived in Mena, AR, and it was fun to do....takes a long time...but is delicious.  I'd thought to do this again for our 3/11 gathering, but the thought came too late...I only have 10 days.  :-)  PLUS, corned beef briskets are $1.20 per pound cheaper than regular beef brisket.  Go figure.  :-)

Enjoy today!  You're still alive, which means God still has a plan for you.  :-)

HOME-CURED CORNED BEEF (JEWISH METHOD)

I corned a beef when we lived east of Mena, Arkansas.  It was delicious, and fun to do...took a long time, but the experience was worth it!  The friend that gave me the recipe says it's the Jewish method, so I'm taking her word for it...what would I know, right?? :-)

In a large kettle, bring to boil:  4 qts. distilled water-1 1/2 c. salt-1 T. sugar-2 T. pickling spice-1/2 oz (3/4 T.) salt peter for color (we can no longer get this, but Morton's Tender Quick or Morton's Sugar Cure Mix is a good substitute)-8 large bay leaves

Boil for five minutes.  Remove from heat & allow to cool to room temperature.  Very important!!

In a large enamel, earthenware, or plastic container, place:

Beef brisket (5 lb. or smaller)-8 cloves garlic, peeled-Brine solution from above (including spices)

Put something heavy on brisket to keep it submerged (large dinner plate with a brick or other weight on top of the plate) and cover with a large cloth.  Set in a cool (not refrigerator) place for 12 days.  

After 12 days, remove from brine and wash under cold running water, thoroughly.

TO COOK:

ROAST:  Place fat-side-up in a roasting pan, add small amount of water, cover with foil and roast at 300* till tender (about an hour per pound).

SLOW COOKER:  Cover with water, 2 onions, chunked, 2 stalks celery (I omit) cut in large chunks. Cover and cook 6-8 hours.

STOVE TOP:  In large kettle, cover beef with water, 2 peeled and chunked onions, 2 stalks celery, chunked (again, I omit).  Bring to a boil, skimming any foam that comes to the surface.  Lower heat & simmer for appx. 3 hours, or till tender when pierced with the point of a knife.