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Baked Corned Beef
[Takes 3 weeks]

Curing
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.

Boiling
Place corned beef, 2 tbs. sugar and onion in large pot, add water to cover.
Boil, reduce heat to simmer, and cover. Cook for one and a half hours.

Drain water from pot, keeping onion and beef. Add add water to cover.
Boil, reduce heat to simmer, and cover. Cook for one and a half to 2 hours.
(NO, it's not a typo - you do it twice!)

BIRMING - Yield: 10 to 12 servings

Place corned beef in a lightly greased oval terracotta baking pot. [soak lid before baking]
Bake at 325 degrees Fahrenheit for 30 minutes.

Drain cherries, reserving syrup. Set cherries aside.

Combine cherry syrup, brown sugar, orange juice, cloves in a sauce pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally, set aside.

Make shallow cuts in roast in diamond shape designs, and brush with cherry mixture. Secure orange slices and cherries on roast with wooden picks. Brush fruit with cherry mixture.

Cover and bake 30 minutes, brushing every 10 minutes with remaining cherry mixture.

Serve with Baked new potatoes and green salad or lightly boiled cabbage

Curing
6 to 7 pounds Brisket
1/4 tsp salt peter
1/4 Cup warm water
2 T sugar
2 cloves garlic, minced
2 tsp paprika
1 T mixed pickling spices
3/4 Cup salt
2 quarts water
Note:
Salt peter is commonly used in veterinary medicine.

Boiling
2 tbs. sugar
1 onion

Birming

• 1 (10 ounce) jar of red maraschino cherries, un-drained
• 1 cup firmly packed brown sugar
• 1/2 cup orange juice
• 1/2 teaspoon whole cloves
• 1 medium orange, sliced

Lots of New Potatoes
Small cabbage