Corned Beef

  • 4 lb. piece of beef brisket, flank or plate
  • 4 quarts water
  • 1-1/2 lbs salt
  • 1/2 lb sugar

Rub beef with salt. Put in an enameled pot or stone jar; cover with a solution of water mixed with salt and sugar. Let cool. Cover and weigh the meat down so that it stays submerged. Corning will take 48 hrs. After beef is corned, wash under running water to remove the brine. Cover with boiling water and simmer 4 hrs until tender all the way through. To press for slicing cold, force into a deep pan when cool. Cover and refrigerate, weighted down. The moisture will form a jellied coating.