Name: Jewish Style Corned Beef
Ingredients: 1-12 pound whole brisket; 4 quart water; 2 cup Kosher salt; 1 teaspoon saltpeter; 5 bay leaves; 7 cloves garlic, smashed; 1/4 teaspoon ground cloves; 2 teaspoon whole peppercorns; 1 teaspoon allspice berries; 1 teaspoon mustard seeds; 1 cup white vinegar; 1/2 cup white sugar

Jewish Style Corned Beef

Ingredients

1-12 pound whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar

Instructions

Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks. Add to a steamer pot: 1/4 teaspoon cloves 2 teaspoons peppercorns 1 teaspoon allspice berries 1 teaspoon mustard seeds 3 cloves garlic 1/4 cup salt Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.