This recipe has been around a long time. I don't even remember where it came from. Over the years we've passed out hundreds of copies of it through The Restaurant Show.
1 beef brisket
1/4 tsp salt peter
1/4 C warm water
2 T sugar
2 cloves garlic, minced
2 tsp paprika
1 T mixed pickling spices
3/4 C salt
2 quarts water
Place the meat in a large crock. Dissolve the salt peter in the warm water. Add the next four ingredients. Dissolve the salt in the 2 quarts of water. Mix everything together and pour over the meat. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks, turning the meat once or twice per week. Prepare according to any standard recipe for corned beef.
Salt peter is commonly used in veterinary medicine. Some drugstores carry it. King Soopers pharmacy will special order it on request.
