Ingredients
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1
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1
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2
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1 - 3
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1 - 12
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1
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1
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1
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Directions
Steps
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1
Done
|
'------------Selecting the Corned Beef Brisket------------. |
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2
Done
|
Go to the Store Several Days Ahead of Time or You Will Have to Pick Out the Best of What Has Been Picked Over Again and Again. the Best Will Disappear First. |
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3
Done
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Do not Freeze. |
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4
Done
|
Pick Out a Nice Thick Slab Checking the Sides to Make Sure It Isn't a Very Gristly One. |
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5
Done
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Feel It Because Some Butchers Fold It Over Hiding the Gristle If There Is a Lot of It. |
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6
Done
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There Will Always Be Some Gristle and It Runs the Length of the Slab in the Center. |
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7
Done
|
the Thicker the Slab the Better. If You Are Lucky, You May See Some Chunk Style at a Higher Price Per Pound. |
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8
Done
|
If There Isn't a Spice Bag in With the Brisket, You Will Need to Get Some Whole Peppercorns (white and Black) and Bay Leaves. |
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9
Done
|
'------------Selecting the Cabbage-------------------. |
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10
Done
|
the Heavier and More Solid It Is, the Better It Is. |
