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5 lb. brisket*
1 1/2 c. coarse salt
1/2 oz. saltpeter
1 Tbsp. brown sugar
9 bay leaves, crumbled and
2 Tbsp. pickling spices
8 cloves garlic, divided
1 onion, sliced
1/2 c. vinegar

Two weeks ahead of time, combine 4 quarts water, salt,
saltpeter, brown sugar, 6 bay leaves and pickling spices. Boil
5 minutes then cool. Place beef in large glass or stoneware
crock. Add cooled mixture and 6 garlic cloves, slivered. Add
extra water if needed to cover the meat. Place heavy plate
over meat, add weight if needed to keep meat submerged. Cover
crock, leaving gap to allow air circulation. Let stand in cool
place 2 weeks. After 2 weeks, rinse meat well and place in
Dutch oven. Add fresh water to 1-inch above meat. Add 3 bay
leaves, 2 chopped garlic cloves, onion and vinegar. Bring to a
boil, reduce heat and simmer 2 to 2 1/2 hours. Allow meat to
stand 30 minutes covered. Drain well, trim fat, slice thin.
Serves 12.
*Be sure to use a brisket for this recipe.

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