Kosher Corned Beef

Directions

1. 1
   {"0":"Wash and towel dry brisket. Trim slightly but retain most of the fat (for flavor).","2":"Combine garlic with an equal amount of salt. Rub thoroughly over entire brisket. Set aside.","4":"In a bowl, combine water, (remaining) salt, brown sugar, & pickling spices. Insure all sugar and salt are dissolved. Add in beer (10-12 oz is preferred amt).","6":"Pierce brisket with paring knife or fork over all sides. Rerub garlic and salt mix coating.","8":"Place brisket into strong kitchen storage bag. Add mixture of liquids and spices & turn bag to insure total coverage of the meat.","10":"Eliminate as much air as possible from bag. Lay flat on platter or in a pan in refrigerator for 6-8 days.","12":"Turn bag over 1-2 times daily.","14":"DO NOT SNEAK ANY SNIFFS INTO THE BAG. IT WILL RUIN THE BRINING OF THE MEAT!!!!!","16":"Remove meat from bag. Rinse thoroughly under cold water.","18":"Do not remove excess fat yet.","20":"Heat by either steaming (preferred) or simmering until heated through. Add additional pickling spices to water for final flavoring.","22":"Trim fat to preference. Slice cross-grain to approx 1\/8 inch.","24":"Serve with slightly heated Jewish Rye (with seeds) + coarse mustard for the perfect sandwich.","26":"Remember, although it tastes great, adding swiss cheese is NOT kosher.","28":"Enjoy."}