Corned Beef (Corn Your Own)

• 4 1/2 lbs beef brisket
• 1/4 cup salt
• 16 cups water
• 2 cups salt (the sea salt is better) or 3 cups sea salt (the sea salt is better)
• 1/2 cup sugar
• 4 bay leaves
• 16 peppercorns
• 4 teaspoons pickling spices
• 4 garlic cloves, halved

1. Trim all but 1/4 inch of fat from meat.
2. Wash and pat dry.
3. Rub with 1/4 cup salt.
4. In large saucepan, heat water, salt and sugar and stir to dissolve.
5. Place beef in large glass bowl and pour salted water over.
6. Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
7. Place weighted plate over so meat is completely immersed.
8. Refrigerate 48-60 hours.
9. Remove meat and rinse thoroughly.
10. Place in large saucepan and cover with boiling water.
11. Add remaining bay leaves, peppercorns, pickling spice and garlic.
12. Cover and simmer for 4 hours, or until meat is tender.
13. Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.

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

Taken from www.food.com/recipe/corned-beef-corn-your-own-85332 (may not work)