Home Cured Corned Beef

• 3 -4 lbs beef brisket
• 1 gallon cold water
• 1 ounce pickling spices
• 7 ounces brown sugar
• 4 bay leaves
• 13 ounce whole allspice
• 1 13 lbs pickling salt
• garlic

1. With a sharp knife, remove most of the fat from the beef.
2. Place in crock and cover with solution for 3 weeks.
3. Store in a refrigerator (if possible).
4. Boil gently for 2 hours in fresh water.

beef brisket, gallon cold water, pickling spices, brown sugar, bay leaves, whole allspice, salt, garlic

Taken from www.food.com/recipe/home-cured-corned-beef-133994 (may not work)