Corned Beef

• 25 lbs beef brisket
• 1 12 gallons water
• 1 cup salt
• 8 bay leaves
• 14 cup dry crushed red pepper
• 2 tablespoons saltpeter
• 10 ounces pickling spices
• 12 garlic cloves, peeled
• 2 cups dark brown sugar
• 1 teaspoon baking soda

1. Trim and remove almost all of the visible fat from the brisket and cut each brisket in half.
2. Combine the remaining ingredients in a large ceramic crock, stirring well to dissolve the salt and sugar.
3. Place trimmed brisket in crock and place crock in refrigerator.
4. Weight brisket down so it stays completely submerged in brine solution (I use a large jar filled with water).
5. Marinate brisket for 21 days.
6. Remove brisket and rinse off seasonings.
7. Preheat oven to 300 degrees.
8. Place one piece of brisket in a large baking dish and add about 1 inch of water.
9. Cover and bake for about 1 hour or until tender.

beef brisket, water, salt, bay leaves, red pepper, saltpeter, pickling spices, garlic, brown sugar, baking soda

Taken from www.food.com/recipe/corned-beef-205726 (may not work)