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Corned Beef


4 pounds beef brisket
***Corning spice mix***
1 tablespoon pickling spices
1 teaspoon ground black pepper
3 cloves garlic; peeled and smashed
-- flat
1/2 cup regular grind table salt
3 teaspoons paprika
1 teaspoon garlic salt
***Spice rub mix***
1 teaspoon coarse ground black pepper
1 teaspoon coarse grind salt
1 teaspoon pickling spice

Combine all salt and spices except for spice rub mix. Trim excess fat from brisked and place on a cutting board. Rub black pepper/coarse salt/pickling spice mixture into surface of meat. Sprinkle some of the corning spice mix into the bottom of a glass container, place brisket in container, sprinkle rest of corning spice over meat, toss in garlic, and add enough water to cover meat. Cover and let marinate in refrigerator for 2 weeks, turning over once a day. Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by Rich McCormack on Mar 08, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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