Homemade Corned Beef

Source:Lylah, GFCFKids, yahoo groups

8 cups water

1 1/4 cup salt

3 Tbsp white sugar

4 heaping Tbsp pickling spices

6 whole peppercorns (any color)

8 bay leaves

2 cloves of fresh garlic, minced

1 6-pound beef brisket or bottom round roast (you can use two 3-pound

pieces if that's easier to store in your fridge).

Brine the meat:

-- Bring the water to a boil. Add the salt and sugar, and stir until they dissolve completely. Then turn off the heat and add the pickling spices and peppercorns. Set aside to cool to room temperature.

-- Rinse the meat in cool water, pat dry with paper towels, and place in a large zip-top bag (large enough to hold the meat and the brine). You might want to double bag it, and place it in a large glass dish in case of leaks. If you can't find bags large enough, you can use a large, deep non-metallic casserole dish by itself.

-- Add the garlic and bay leaves to the cooled brine, stir, and then pour it over the beef in the bag. Close the top of the bag(s), place a heavy can or a heavy plate on top of the meat to keep it submerged in the brine, and put the whole thing into your fridge. If you're not using bags, then cover the casserole dish with a piece of plastic wrap large enough to hang well over the sides. Then place a plate AND a heavy can on top of that, to keep the meat submerged.

-- Refrigerate for 15 to 18 days, turning the meat once a day (I just lift the whole bag up and turn it over), replacing the weight to make sure the meat stays all the way in the brine.

To cook the beef:

3 Tbsp pickling spices

6 bay leaves

Potatoes, carrots, parnsips (however many you want)

1 large onion, quartered

plenty of cold water

-- Scrub and peel the potatoes, carrots, and parsnips, and cut into very large chunks. Set aside.

-- Remove corned beef from brine; discard brine.

-- Place the beef in a large pot. Add enough cold water to cover it by about 1/2 an inch.

-- Add the 3 Tablespoons of fresh pickling spice and the bay leaves, and bring to a boil.

-- Boil gently for about 2 1/2 to 3 hours, or until beef is tender. It will look gray, not pink, because there's no saltpeter (potassium nitrate or sodium nitrate) in it.

-- Add vegetables in the last 1/2 hour of cooking, so that they don't turn to mush (or boil them in some of the broth in a separate pot after the beef has cooked).

-- Allow beef to cool in the broth, then drain, carve, and serve with grainy mustard and vegetables.