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In a 4 cup measuring cup dissolve the Quik-Kure n
boiling water.
Add pickling spice, 3 bay leaves and 2 garlic
cloves.
Cool
Place meat in a container like an ice cream pail,
and pour the brine over. Brine should completely
cover the meat. Add cold water if needed usually
about 2 cups which will also cut some of the salty
taste.
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After 2 weeks remove the meat from the brine and
soak in cold water for 30 minutes.
Then place the meat in a large pot and cover with
cold water. Add the vinegar, remaining bay leaves,
garlic and onions. Bring to a boil, and cover.
Simmer for 3 to 4 hours or until meat is tender.
IMPORTANT IT MAY NOT TAKE 3 TO 4 HOURS IT MAY TAKE
ONLY 1 OR 2 HOURS SUCH IS THE CASE WHEN YOU USE
VEAL.
Serve with horse radish sauce -Make Rubens.
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