Corned Beef (from scratch)

• 2 lbs (.9 kg). English Cut beef roast or your favorite brisket etc.
• 1/2 cup (125 ml) Morton Tender Quick
• 1/2 cup (125 ml) mixed pickle spice (whole bay leaves, pepper corns etc)
• 3 cups (700 ml) water

1. Bring water and pickle spice to a boil.
2. Add other flavorings if desired.
3. Allow to cool completely and store covered in fridge.
4. Sprinkle tender quick on all sides of the meat.
5. Allow meat to sit for 2 hours covered in fridge.
6. Add pickle spice and liquid to bowl with meat.
7. Submerge the meat with the weight of a small plate.
8. Cover and refrigerate over night.
9. Rinse meat and soak in fresh water for 2 hours.
10. Cook as desired.

pickle spice, water

Taken from online-cookbook.com/goto/cook/rpage/0006A1 (may not work)