Corned Beef (Homemade No Chemicals)

Directions

1. Wash and dry timmed beef. Rub with 3 to 4 Tbsp. salt. Dissolve remainder of salt in warm water. Place beef in enameled or possibly glass pot or possibly stone crock and pour salted water over it. Cold. Stir in bay leaf, 6 of the peppercorns, 1 clove of garlic mashed and 2 tsp of pickling spice.
2. Weight meat with plate or possibly other heavy object so which the meat is completely covered by the brine. Cover pot and let sit at room temperature for 48 hrs. (Note: the meat won't be pink as it is in commercial corned beef because there is no sodium nitrate it it.)
3. TO COOK: Wash meat to remove brine, place in pot with boiling water to cover. Add in 6 peppercorns, 1 clove mashed garlic, and 2 tsp pickling spice.
4. Cover and simmer 4 hrs or possibly till tender.