Corned Beef

8 cups water
1 cup salt
3 Tbsp. sugar
1 bay leaf
6 peppercorns
1 clove garlic
2 tsp. mixed pickle spices
5 or 6 lbs. brisket of beef

Combine and stir well in a crock all the ingredients but the beef. Then add the beef. Cover it with a plate and place a heavy weight on it. Leave the meat in the brine for 36 hours.

To cook corned beef:
6 peppercorns
½ clove garlic

Place beef in cold water to cover. Add peppercorns and garlic. Bring it to a boiling point,, remove the scum, reduce the heat, cover the pot and simmer the meat for about 5 hours or until it is tender. You may have to add boiling water to keep the beef covered. Vegetables suitable for soup and cut up potatoes may be added for the last ½ hour of cooking, also a bay leaf and a teaspoon of thyme may be added. Leave the meat in the water in which it was cooked until it is lukewarm. Serve warm or cold.