Corned Beef

By JaneA

from Peg Lindsay

Ingredients

• 5-6 lb Brisket or Rump
• 8 cups water
• 1 cup salt
• 3 tablespoons Sugar
• 1 Bay leaf
• 6 peppercorns
• 1 minced clove of garlic
• 2 teaspoons mixed pickling spice
• 1 cabbage (optional)

Preparation

Step 1

In a crock, combine and stir well the water, salt, sugar and seasonings. Add the brisket or rump. Cover with a plate and place a heavy weight on it. Leave in the brine at least 2 days, longer is preferable. Remove from brine and start cooking in cold water, in which additional peppercorns and and clove of garlic may be added if desired. Bring to the boil, reduce heat and remove scum. Cover and simmer until tender – about one hour per pound.

Half hour before the meat is done, add quartered small cabbages and cook until tender.