Theron > wrote:

> The safeway product above suggested steaming. We'll see what it ends up
> like. Hopefully not
> too salty. I'm interested in your brine recipe for corning beef Did you use
> nitrite? Did you inject?

I heated water and simmered a bunch of fresh bay leaf, mustard
seends, cloves, coriander, garlic and peppercorns. I then watered
that down with a 3 quarts of cold water and added kosher salt until
I had the right amount (I do all my brines by taste - so don't ask
how much salt I used).

Then I trimmed the point off the flat and cut the flat into 2. Each
half of the flat went into a gallon ziplock with half the brine and
a tablespoon of Instacure #1. Brined for 3 days and came out
perfect.

Longer brining for a 2-2.5" thick flat is unnecessary - some recipes
tell you 7-10 days, which is BS, even if the point was still
attached)

-sw