I haven't made this in years,
but with St. Patrick's day coming I
was going to give it a try again.
Corned Beef
3 pounds beef brisket or rump or
chuck
3 tablespoons brown sugar
3 tablespoons salt
1½ tablespoon salt petre
Put meat in large bowl and cover
with cold water and sugar, salt and
salt petre. Put in a cool place for
3 days or longer, turning meat every
day. Keep bowl covered. Cook meat in
same liquid until tender. If meat is
to be served cold, you may add 5
cloves and a piece of stick cinnamon
while cooking. If it is served hot,
just a couple of cloves and a small
piece of stick cinnamon would be
optional.
JL in South Jersey
