Corned Beef

• 10 Lb brisket
• 1/4 cup brown suger
• 3 tps all spice nuts
• 3 tps junaper
• 3 tsp cinnomin
• 10 bay leaves
• 4 onions cut in 4 parts
• 1 bunch cellery stocks
• 5 cloves garlic
• 2 tsp ginger past
• 1/3 cup koser salt
• 10 carriots cut in three's
• meet cure ( saltpetter )
• 2 gallon water
• 2 onion pilled
• 1/3 cup peper black
• 6 cloves garlic
• 1 gallon water

1. take first 13 ingredeints and bring to boil ( excluding beef ) boil for 20 minnites mix with ice in large tub when cool place brisket fat side up in mixture way down so meet is covered over, cover contaner and refrigerate for 14 days,
2. place beef in covered backing dish and add last 4 ingredeants and bake in oven for 6 hours at 350 the refrigerate for 24 hours after cooking slice cold and reheat to serve on what ever you like

brisket, brown suger, nuts, junaper, cinnomin, bay leaves, onions, cellery stocks, garlic, ginger past, koser salt, carriots, meet cure, gallon water, onion, peper black, garlic, gallon water

Taken from www.epicurious.com/recipes/member/views/corned-beef-51131251 (may not work)