7 qts. water
3 c. kosher salt, approx.
1 raw egg in the shell for testing brine
1 (6 to 9 lb.) brisket of beef
3 cloves garlic, peeled
20 cloves
20 peppercorns
1 bay leaf
6 sprigs fresh thyme or 1 tsp. dried
1/2 tbsp. saltpeter, available in drug stores

1. To cure the brisket, you will need a large earthenware, enamel or stainless- steel crock. Do not add the meat to the crock at this time.

2. Pour the water into the crock and add the salt, stirring to dissolve it. Add the egg. The egg is used to test the salt content of the brine. If the egg floats in the solution, it is ready. If it does not float, continue adding salt, a little at a time, stirring to dissolve, until the egg floats. Remove the egg.

3. Add the brisket to the brine. Add the garlic, cloves, peppercorns, bay leaf, thyme and saltpeter. Stir well. Place a clean, heavy weight on the meat to make certain it is covered. Place a lid on the crock and refrigerate for from 8 to 12 days. Turn the brisket occasionally, but keep it weighted down.

4. When ready to cook the corned beef, remove it from the brine and rinse it well. Follow the instructions below for cooking corned beef. Yield: One six to nine pound corned beef.

HOW TO COOK CORNED BEEF:

1 (6 to 9 lb.) corned beef, home cured or purchased
Water to cover to the depth of 1 inch over top of meat
1 bay leaf
1 onion, sliced
6 sprigs fresh thyme or 1 tsp. dried
16 peppercorns
1 clove garlic, sliced
1 carrot, scraped and cut into 3 inch lengths
2 ribs celery, trimmed and cut into 3 inch lengths

1. Combine all the ingredients in a kettle. Do not add salt. Bring to the boil and simmer 2 to 3 hours or until tender.

2. Remove the corned beef and cut it into the thinnest possible slices. Serve with rye bread slices and mustard and/or butter. Serve with garlic pickles on the side. Yield: 12 or more servings.