Jewish Style Corned Beef

• 1 -12 pound whole brisket
• 4 quarts water
• 2 cups Kosher salt
• 1 teaspoon saltpeter
• 5 bay leaves
• 7 cloves garlic, smashed
• 1/4 teaspoon ground cloves
• 2 teaspoons whole peppercorns
• 1 teaspoon allspice berries
• 1 teaspoon mustard seeds
• 1 cup white vinegar
• 1/2 cup white sugar
• 1/4 teaspoon cloves
• 2 teaspoons peppercorns
• 1 teaspoon allspice berries
• 1 teaspoon mustard seeds
• 3 cloves garlic
• 1/4 cup salt

1. Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool.
2. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.
3. Remove meat from the brine and rinse.
4. Add enough water to the steamer pot to reach just below the bottom of the steamer.
5. Place meat in steamer.
6. Steam for 3 hours, until tender.
7. Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres

brisket, water, kosher salt, saltpeter, bay leaves, garlic, ground cloves, peppercorns, berries, mustard seeds, white vinegar, white sugar, cloves, peppercorns, berries, mustard seeds, garlic, salt

Taken from www.foodnetwork.com/recipes/jewish-style-corned-beef-recipe.html (may not work)