Kosher Corned Beef

• Brisket: 4-5 lbs; 1st or center cut only.
• Garlic: 1 medium clove per lb of meat; minced.
• Kosher Salt: 1.5-2 cups.
• Brown Sugar: 1 cup (do not use Splenda-based).
• Mixed Pickling Spices: 1/3 cup.
• Bay Leaves: 1 for ea 2 lbs of meat.
• Water: 1.5-2 qts.
• Saltpeter: 2-3 TBL (optional to retain reddish color).
• Beer: 12 oz traditional (no ambers or "light").

1. Wash and towel dry brisket. Trim slightly but retain most of the fat (for flavor).
2. Combine garlic with an equal amount of salt. Rub thoroughly over entire brisket. Set aside.
3. In a bowl, combine water, (remaining) salt, brown sugar, & pickling spices. Insure all sugar and salt are dissolved. Add in beer (10-12 oz is preferred amt).
4. Pierce brisket with paring knife or fork over all sides. Rerub garlic and salt mix coating.
5. Place brisket into strong kitchen storage bag. Add mixture of liquids and spices & turn bag to insure total coverage of the meat.
6. Eliminate as much air as possible from bag. Lay flat on platter or in a pan in refrigerator for 6-8 days.
7. Turn bag over 1-2 times daily.
8. DO NOT SNEAK ANY SNIFFS INTO THE BAG. IT WILL RUIN THE BRINING OF THE MEAT!!!!!
9. Remove meat from bag. Rinse thoroughly under cold water.
10. Do not remove excess fat yet.
11. Heat by either steaming (preferred) or simmering until heated through. Add additional pickling spices to water for final flavoring.
12. Trim fat to preference. Slice cross-grain to approx 1/8 inch.
13. Serve with slightly heated Jewish Rye (with seeds) + coarse mustard for the perfect sandwich.
14. Remember, although it tastes great, adding swiss cheese is NOT kosher.
15. Enjoy.

brisket, garlic, kosher salt, brown sugar, bay leaves, water, saltpeter

Taken from www.epicurious.com/recipes/member/views/kosher-corned-beef-50054263 (may not work)