Pickling Corned Beef

1. 1

   Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.

2. 2

   Bring to boil 5 minutes.

3. 3

   Let stand overnight to cool.

4. 4

   Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.

5. 5

   Keep submerged.

6. 6

   Place cheesecloth across top of crock.

7. 7

   Tie down.

8. 8

   Put lid on.

9. 9

   Leave enough space between lid and cloth for air.

10. 10

    At end of 12 days place meat in cold water for 1 hour.

11. 11

    Remove meat. Wipe well.

* Per serving · 4 servings · Values may vary.

No additional tips available.