1. Trim all but ¼ inch of fat from meat. 2. Wash and pat dry. 3. Rub with ¼ cup salt. 4. In large saucepan, heat water, salt and sugar and stir to dissolve. 5. Place beef in large glass bowl and pour salted water over. 6. Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves. 7. Place weighted plate over so meat is completely immersed. 8. Refrigerate 48-60 hours. 9. Remove meat and rinse thoroughly. 10. Place in large saucepan and cover with boiling water. 11. Add remaining bay leaves, peppercorns, pickling spice and garlic. 12. Cover and simmer for 4 hours, or until meat is tender. 13. Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard. ---------------------------------------------------------------------------
Nutrition
Ingredients
