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Description: Half to Quarter-cracked peppercorns. 6 Mesh Grind.
Storage: Store in a cool dry place, away from heat, light, and humidity.
Tear off piece of heavy aluminum foil large enough to wrap the corned beef completely and lay the meat on it. Combine the bay leaves, garlic, mustard seeds, peppercorns, salt, red peppers, and coriander in a bowl. Rub the seasonings hard into the corned beef, covering all surfaces. Wrap the meat closely and enclose the package in a plastic bag. Tie the bag securely at the neck, refrigerate for 3-5 days, turning it daily. To cook: Leaving the coating of seasonings on the meat, place the corned beef in a large pot and cover it to a depth of 2" with cold water. Cook the meat at a barely perceptible simmer, partly covered, until it is very tender when pierced with fork. Cooking will take from 3-5 hours. Turn the meat occasionally and add boiling water, if needed, to keep the meat covered. Let the corned beef partially cool, uncovered, in the broth. It can be served warm, or it can be cooled completely, drained, wrapped, and refrigerated.
Submitted by: A J Lewis