Origin of this meal is Turkish. They also call this meal the same. There are many ways of making "sarma" and they differ according to the region. This recipe is my mothers who are an expert in "sarma" making. It is also old recipe, actually my grandmother's recipe.

Ingredients: Gigot (leg) of mutton,, about 10 lbs., Water, Sea salt (best) or coarse, salt, Saltpetre, Dark brown sugar, Allspice, Peppercorns, Coriander seeds, Crushed juniper berries, ...

... chicken broth according to Alton Brown's foodtv recipe from several years ago. ... IIRC his recipe calles for Vegetable broth.

Why pay $7/lb + at a deli for corned beef when you can make your own for less than $3/lb. Here is simple brine and instructions to dump the brisket in, point or flat cut (point has a bigger vein of fat). It takes 3 weeks in a cool place or frig and cook as you would any commercially prepared corned

Boil water, salt, sugar,...to lukewarm. Marinate the beef in the cool brine at least 1 day...refrigerator). When ready to roast , add a few...drain in a colander. Slice.

4 quarts water 1 1/2 pounds kosher salt 1 pound dark brown sugar 2 bay leaves 1 teaspoon mustard seeds 1 sprig thyme 10 juniper berries 10 crushed peppercorns 1 tablespoon baking soda 4 gallons boiling water 1 egg, in shell Salt, if needed Cold water to cover meat 1 (5 pound) beef brisket 5 cloves