Corned beef 1

5      Pounds        beef brisket
   4      Quarts        water
   2      Cups          coarse salt
   2      Cups          brown sugar
   1      Tablespoon    juniper berries
   2      Teaspoons     allspice berries
   2                    bay leaves
   6                    garlic cloves -- peeled


Using fork, pierce the meat all over. In a mixing
bowl, whisk the remaining ingredients together until the sugar
dissolves. Pour the brine over the meat, cover, and refrigerate for 10
days. Remove the meat and rinse thoroughly. Place the meat in a stock pot
and cover with water. Bring the liquid up to a boil and reduce the heat.
Simmer for 1 hour. Pour off the water, cover with cold water and  repeat
cooking process until the beef is very tender. Remove from water. Cool the
meat and slice paper thin.
 To make a reuben: On both slices of rye sourdough bread, spread Russian
dressing. Layer the meat, cheese and sauerkraut between the bread. Spread
butter on both  sides of bread and place on a hot grill. Grill for 2
minutes on  each side. Remove from the heat and slice.