Glazed Corned Beef

Ingredients

1 cup canning salt
3 tablespoons sugar
1 bay leaf
12 peppercorns
1 clove garlic, minced
2 teaspoons mixed pickling spice
2 quarts (8 cups) hot water
5-6 pounds fresh beef brisket
prepared mustard brown
sugar
whole cloves

Preparation

Combine salt, sugar, bay leaf, 6 peppercorns, garlic, pickling spice and water; place in crock with brisket. Cover with plate; place heavy weight on top. Allow to stand for 36 hours. Remove brisket from brine; tie with clean string to keep in shape. Place in a large kettle with enough additional cold water to cover; add remaining peppercorns. Bring to a boil; skim foam from surface. Reduce heat; simmer, covered, about 5 hours, or until tender. Add boiling water to keep brisket covered, if necessary; additional garlic may be added, if desired. Remove brisket from broth; cut fat covering of brisket into diagonal strips, then into diamond shapes. Spread lightly with prepared mustard; sprinkle generously with brown sugar. Stick a whole clove into each diamond; place in a large baking pan. Roast at 325° for 20 minutes. Serve with Horseradish Sauce or Mustard Sauce.

Yield: 8 to 10 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.