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tjt

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  1. Another solution is to take a beef brisket, which is the same cut of meat, and add your own seasoning and cook it as you would a corned beef. Corned beef is beef brisket that is cured or brined in salt, not smoked. Cloves, bay leaves and peepercorns is what is in the little seasnoing packet you get with the conred beef. It wont be exactly the same, as your meat wont be brined Another idea is to brine your own brisket, making a turer version of conred beef. You could infact rbine your own brisket. I ahve included directions from Cookc.com on brining and curing your own croned beef. It does take a few days, but this way you are guaranteed a safe corned beef. HOME-CURED CORNED BEEF 7 qts. water 3 c. kosher salt, approx. 1 raw egg in the shell for testing brine 1 (6 to 9 lb.) brisket of beef 3 cloves garlic, peeled 20 cloves 20 peppercorns 1 bay leaf 6 sprigs fresh thyme or 1 tsp. dried 1/2 tbsp. saltpeter, available in drug stores 1. To cure the brisket, you will need a large earthenware, enamel or stainless- steel crock. Do not add the meat to the crock at this time. 2. Pour the water into the crock and add the salt, stirring to dissolve it. Add the egg. The egg is used to test the salt content of the brine. If the egg floats in the solution, it is ready. If it does not float, continue adding salt, a little at a time, stirring to dissolve, until the egg floats. Remove the egg. 3. Add the brisket to the brine. Add the garlic, cloves, peppercorns, bay leaf, thyme and saltpeter. Stir well. Place a clean, heavy weight on the meat to make certain it is covered. Place a lid on the crock and refrigerate for from 8 to 12 days. Turn the brisket occasionally, but keep it weighted down. 4. When ready to cook the corned beef, remove it from the brine and rinse it well. Follow the instructions below for cooking corned beef. Yield: One six to nine pound corned beef. Hope this is helpful
  2. My grandma found a similiar recipe in Penzies One magazine (by penzy spice company) and gave it to me. The only difference is it had vanilla. I figured any recipe that had 4 ingrediants was worth a shot. I did find they HAD to rest for a while before I could take them off the pan. The only problem was everyone else liked them so much they ate most of them and left me only one or two. This was my first attempt at making gluten free cookies and I willdeffinetly add it to my list. TJ
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