Theresa Knaff - Heartland Meats
- 4-6 lbs Heartland Meats beef brisket, thawed
- 5 tbsp tender quick salt
- 2 tbsp brown sugar
- 1 tbsp black pepper
- 1 tsp paprika
- 1 tsp ground bay leaves
- 1 tsp ground allspice
- 1/2 tsp garlic powder
Mix spices and rub on the brisket. Place in a bag and refrigerate, allowing the meat to cure 5 days per inch of meat thickness.
In an oven or roaster, place brisket and add water to cover. Bring to a boil and reduce heat. Simmer until tender, about 1.5-2 hours per 2 lb brisket.
Slice and serve with saurkraut.