Recipe for Corned Beef


    Corned Beef

    For Corning
    2 pounds coarse salt
    1/2 cup granulated sugar
    4 bay leaves
    1 teaspoon saltpeter
    1 fresh thyme sprig
    1 ounce pickling spice, tied in cheesecloth
    1 (5 pound) beef brisket

    For Cooking
    3 large onions, one spiked with cloves,
        the others sliced or quartered
    1 teaspoon black peppercorns
    1 pound medium carrots, chopped
    2 medium white turnips, chopped
    5 cloves
    1 pound leeks, chopped
    1 celery stalk, chopped

    Corning the beef: Put salt, sugar and saltpeter into a large saucepan with pickling spices tied in cheesecloth. Add bay leaves, thyme and 4 1/2 quarts water. Heat gently until sugar and salt have dissolved. Bring to a boil, then pour into bowl and cool.

    Add the meat to the bowl, making sure that salt solution covers it. Cover with clean dish-towel and leave to soak in cold place 2 weeks. Turn the meat occasionally.

    To Cook: Remove the meat from the brine and wash under cold water. Put into a large saucepan with the clove-spiked onion. Add the celery and peppercorns to the pan. Cover with cold water and bring to a boil slowly. Skim, reduce heat, cover and simmer for 2 1/2 hours.

    Add vegetables to the pan, bring back to a boil, reduce heat and simmer for 30 minutes.

    Strain the liquid and use as a sauce over the meat and vegetables.