*  Exported from  MasterCook II  *
 
                               Corned Beef 1
 
 Recipe By     : ESSENCE OF EMERIL EE2357
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Essence Of Emmeril
                 Jewish/Kosher
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Pounds        beef brisket
    4      Quarts        water
    2      Cups          coarse salt
    2      Cups          brown sugar
    1      Tablespoon    juniper berries
    2      Teaspoons     allspice berries
    2                    bay leaves
    6                    garlic cloves -- peeled
 
 
 Using fork, pierce the meat all over. In a mixing
 bowl, whisk the remaining ingredients together until the sugar
 dissolves. Pour the brine over the meat, cover, and refrigerate for 10
 days. Remove the meat and rinse thoroughly. Place the meat in a stock pot
 and cover with water. Bring the liquid up to a boil and reduce the heat.
 Simmer for 1 hour. Pour off the water, cover with cold water and  repeat
 cooking process until the beef is very tender. Remove from water. Cool the
 meat and slice paper thin.
  To make a reuben: On both slices of rye sourdough bread, spread Russian
 dressing. Layer the meat, cheese and sauerkraut between the bread. Spread
 butter on both  sides of bread and place on a hot grill. Grill for 2
 minutes on  each side. Remove from the heat and slice.
 
    Yield: 4 pounds of corned beef
 
 
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