Corned Beef
4-5 pound corned beef
8 Bay Leaves
5 large cloves garlic, chopped
1 tablespoon mustard seeds, bruised
2 teaspoons Cracked Black Pepper
1 tablespoon coarse (kosher) salt
3 dried hot Red Peppers (about 1 1/2" long) seeds removed, crumbled; or 1 teaspoon Crushed Red Pepper
1/2 teaspoon Ground Coriander

Tear off piece of heavy aluminum foil large enough to wrap the corned beef completely and lay the meat on it.  Combine the bay leaves, garlic, mustard seeds, peppercorns, salt, red peppers, and coriander in a bowl.  Rub the seasonings hard into the corned beef, covering all surfaces.  Wrap the meat closely and enclose the package in a plastic bag.  Tie the bag securely at the neck, refrigerate for 3-5 days, turning it daily.  To cook: Leaving the coating of seasonings on the meat, place the corned beef in a large pot and cover it to a depth of 2" with cold water.   Cook the meat at a barely perceptible simmer, partly covered, until it is very tender when pierced with fork.  Cooking will take from 3-5 hours.  Turn the meat occasionally and add boiling water, if needed, to keep the meat covered.  Let the corned beef partially cool, uncovered, in the broth.  It can be served warm, or it can be cooled completely, drained, wrapped, and refrigerated. 

          Submitted by:  A J Lewis

Two Cheese French Onion Soup
4 onions
3 tablespoons butter
1/4 teaspoon Spice Barn Ground Black Pepper
1 tablespoon flour
3 cans condensed beef broth
3 cups water
1 Spice Barn Bay Leaf
6-8 slices French bread
2 tablespoons Parmesan Cheese
1 cup Gruyere cheese

Thinly slice onions.  Sauté onions in butter with pepper.  Sprinkle with flour and cook 1 minute.  Add broth, water, and bay leaf.  cook uncovered for 30-40 minutes.  Toast bread.  Arrange slices of toast on top of soup in individual bowls.  Top with cheeses.  Broil till melted.