re: Corned Beef

Here's my recipe for the brine:

1 gallon water
1 cup Kosher Salt
1 tsp. Potassium Nitrate aka Salt Peter --helps keep the meat pink during the soaking process.

5 Bay Leaves
1/2 tsp. Ground Cloves
1 tsp. All-Spice Berries
2 tsp. Whole Peppercorns
1 tsp. Mustard Seed
1 cup White vinegar
1/2 cup Sugar
7 cloves garlic finely minced

Put all this in a pot and boil to blend the ingredients, let cool to room temperature and then place the brisket into the mixture in a crock type dish or a big plastic or glass bowl. Make sure the brisket is covered and refrigerate it for 2-3 weeks before cooking it.

I cook mine in water with some of the brine in it or you can use the brine and put the brisket on a rack above the liquid and steam it. Let it cook for no less than 3 hours for a whole brisket. Times will vary with smaller pieces of meat.

If you want, you can use some of the brine to smother cabbage, potatoes and carrots to go with it.