Corned beef

• 4 lbs. corned beef
• 3 cloves garlic
• 2 tbsp. pickling spice
• 1 small onion, cut in half

Rinse corn beef Place in large pot and cover with cold water. Bring to boiling. Meanwhile, tie pickling spice and garlic in cheesecloth bag. After water boils, lower to simmer and add the spice bag and onion. Cook 3 1/2 to 4 hours or until meat is fork tender. Add water as necessary. Remove to cutting board. To serve, cut across the grain into thin diagonal slices. Serve with horseradish or mustard sauce.

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