Ingredients:
- 8 to 10 pounds of good quality beef brisket
- 1/4 tsp. saltpeter
- 2 tsp. paprika
- 1/4 cup warm water
- 3 cloves of minced garlic
- 2 tbsp. sugar
- 1 tbsp. mixed pickling spices
- 3/4 cup salt
- 2 quarts water
Directions:
- Place the beef brisket in a large crock.
- Dissolve the saltpeter in warm water and then add the sugar, minced cloves, pickling spice and paprika to the saltpeter mixture.
- Add 3/4 cup salt in 2 quarts water, then add the other mixture and stir well. Pour this over the meat in the crock. Be sure the meat is totally covered with the liquid.
- Cover the crock and refrigerate for 3 weeks. Turn the meat once or twice each week.
- Take out the meat at the end of the third week and soak it in several changes of fresh cold water to remove the excess salt.
- Soak the meat a final time in clean, fresh water for 24 hours in the refrigerator. An alternative to this is to boil the marinated meat in water to remove the excess salt.
- Prepare and cook the corned beef using your favorite recipe
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