This is probably better made with the brisket, but it is expensive if you can find it. I usually make it with a roast about two inches thick.
Corned Beef
6 lbs. Beef brisket
8 c. Water
1 c. Quick Cure Curing Salt
3 tbsp. Sugar
1 tsp. pepper
2 tsp. Pickling Spice
2 Bay leaves
2 cloves minced Garlic
Cover meat with water. Bring to a boil. Let cool slightly. Add remaining ingredients. Put weight on top to keep meat submerged. Let sit for 36 hrs. Or more. Drain and wash thoroughly in cold water. Cover with cold water and bring to a boil. Simmer for two hours or until tender. Leave in water until ready to use.
When it is ready I usually make corned beef and cabbage, Reuben sandwiches, but I’m sure there are many things to make.
Reuben Sandwich
Corned beef
Swiss cheese
Sauerkraut
Rye Bread
Make sandwich as usual. Butter the outside of the sandwich. Grill on both sides until golden brown.
Dora Miner is a local cook and baker who writes a regular column for The Pipestone Flyer.