Corned Beef

8 lb Brisket; boneless

1 c Salt

1/2 ts Sugar

2 tb Mixed pickling spices

1 Garlic; the whole head

1/4 ts Saltpeter

1 pn Alum

This recipe is `supposedly` from GREENWALD`S SUPER DELICATESSEN, Louisville, KY. It was in LOVE AND KNISHES; Sara Kasdan; 1956. Sara says it comes from a `hamish` deli; (very homelike) in a poor neighobrhood. Doubtful it still exists. And my copy of the book is on its way out too!!! OK here goes...Place brisket in a large stoneware crock and cover completely with water. Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days. place in the fridge for 16 days. Remove from the crock and place in a large kettle. Cover with

boiling water and boil for 1 1/2 hours. Turn off heat and let stand in water in which it has cooked for at least 2 hours. Remove meat to another deep kettle. Place in sink and let cold waater run into the kettle (not directly ON the meat) for 1 hour. (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use. If you serve hot; steanm...do NOT boil. Well let me add that she quotes Mr. Greenwald. "You have to be crazy to go to all this trouble when you can buy at Greenwald`s fancy new delicatessen." Mr. Greenwald is right...you HAVE TO BE CRAZY; but if you can`t get it any other way...this sounds KOSHER to me. Perhaps one of our great Kosher cooks can come up with a more modern method, !!! Oh yes, the deli moved after WWII to the Highland section...a fancy, `shmancy` neighborhood.