Corned Beef - meat

From "Jewish Cooking in America," by Joan Nathan

Note: As printed in the book, the recipe is for corned beef
or tongue.

1 4-pound brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional); can be found in pharmacies
1/2 cup warm water

Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.

Dissolve the saltpeter in the warm water and pour over the
meat. Place in a large, non-metal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.) Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.

4. Cover with cold again, bring to a boil, and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin, and place on a platter. Serve with mustard or horseradish.

Note: You must add enough water for the meat to be covered; enough for it to need weighing down.