Corned Beef

(serves at least 6). Use a ceramic, glass or enameled dish large enough to hold both the beef and the brine to cover it by 2 inches. Be sure the container will fit in your refrigerator. To determine the brine quantity needed, enclose the beef in a plastic bag, put in the container and run cold water into the container to cover the bag by 2-3 inches. Remove the meat. Stir coarse salt into the water, letting each addition dissolve before adding more, until an egg will float in the solution (about 1 and 1/2 C salt). Remove the egg. Stir in brown sugar. Pour brine into a pot and simmer for 15 minutes, then let cool completely, and pour it back into the container. Lower the meat (without the bag) into the brine and weigh it down with a heavy plate . If necessary, add more weight to hold the meat under the brine (non-metal objects only please). Set the container in the refrigerator and let the beef cure for at least 2 weeks, turning every day or two. Do not cure for over 1 month. To cook, rinse the corned beef and place in roomy pot. Add water to cover by 2 inches. Cook the meat at a low simmer, partly covered, until very tender, about 3-5 hours. Turn occasionally and add more boiling water as needed. Let the beef cool partially in broth. Serve it warm; or cool, drain and refrigerate it, wrapped.