Corned Beef

• 4 lb beef brisket
• 2 1/4 tsp pickling spices
• 4 cp water
• 1/2 cp salt
• 2 Tbs honey

Directions

Bring spices, water, salt, and honey to a boil. Remove from heat and let cool down to room temp. Put everything in a gallon bag. get out as much air as possible then seal bag. Put bag in a container and put in fridge for 5-7 days, turning every day.

At the end of the cure, wash the brisket off, then put in a large pot and cover with water and add 1 Tbs pickling spices. Bring to a boil then simmer, covered, for 3 hrs, putting potatoes in with 45 min left to cook.