Recipe - Jewish Style Corned Beef

12 pound Whole brisket
4 qt Water
2 cup Kosher salt
1 teaspoon Saltpeter
5 Bay leaves
7 Cloves garlic, smashed
One fourth teaspoon Ground cloves
2 teaspoon Whole peppercorns
1 teaspoon Allspice berries }
1 teaspoon Mustard seeds
1 cup White vinegar
One half cup White sugar

ADD TO A STEAMER POT
One fourth teaspoon Cloves
2 teaspoon Peppercorns
1 teaspoon Allspice berries
1 teaspoon Mustard seeds
3 Cloves garlic
One fourth cup Salt

Recipes from David Rosengarten's _Taste_ for the week of 3/10/97

Place all ingredients except garlic, brisket and "steamer pot" ingredients
in a large pan and bring to a boil and cool. Place garlic and brisket in
nonreactive pot and cover with brining liquid, cov er with a plate and
weight for 3 weeks, turning after 1 One half weeks.

Add spices to steamer pot. 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.

Suggested Wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #519 by "Master
Harper Gaellon" gaellon@inch.com on Mar 15, 1997