Corned Beef II

‘Corned Beef’ actually has nothing to do with corn, but gets its name from Anglo-Saxon times when

granular salt the size of a kernel of wheat - “corn” to a Briton - was used to preserve it. Combine water,

salt, sugar, spices, and saltpeter in a saucepan over low heat and stir to dissolve salts and sugar.Allow to

cool. Place beef in a deep enameled pot or stoneware jar, and pour the cooled brine over it. Add the garlic.

Weigh down the meat to keep it submerged and cover the pot. Cure in the refrigerator for three

weeks, turning the meat every five days.

To store, wash in lukewarm water, dry thoroughly, then wrap in layers of heavy paper and hang in a

cool, dry place.