Corned Beef(How To Cure Your Own)

* Exported from MasterCook *

Corned Beef (How To Cure Your Own)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sausage Beef
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lb Boneless Beef Roast about
- 10" long -- 4 to 5" wide and
- about 2" thick with just a
- thin covering of fat on one
- side
2 tb Sugar
1/2 c Table salt
2 qt Water
2 cl Garlic, peeled & sliced
2 tb Pickling spices
1 tb Dry minced onion
-----SANDWICH INGREDIENTS-----
3 cn Light Beer (12 oz. each)
1/4 c Bottled Italian Dressing
10 Peppercorns (optional)

Place meat in an accomodating glass or plastic refrigerator
container. Mix all remaining ingredients together in saucepan or bowl
& pour over meat. Seal tightly with lid or plastic wrap, secured with
rubber band. Refrigerate meat mixture for 7 days. Once a day turn
meat over in marinade. On 7th day, remove from marinade & soak meat
in cold water, covered, from water, draining it well.

Prepare for sandwiches this way: Place drained, cured, beef roast in
an accomodating pot. Add beer, Italian Dressing & peppercorns and
bring to boil. Cover & reduce heat to gentle simmer for 2 1/2 hours.
Remove from beer mixture. Add only 1 cup of beer mixture to beef in
a shallow, small oblong roasting pan. Seal in plastic wrap &
refrigerate several hours or overnight. Place in oven to bake at 350
degrees F for 1 1/2 hours, sealing pan in foil. Cool & slice across
grain for sandwiches. Slices best when well chilled. Freeze in
family portions, sliced, to thaw & serve in 3 months. Refrigerate
well-wrapped, to use in 4 or 5 days. Allow 1/2 lb. per serving.

OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind),
mixing in equal parts with Dry Vermouth, sufficient to submerge beef
instead of mixture given above.

Source: Gloria Pitzers' Secret Fast Food Recipes 1976 reprinted 1985
From: Sandy May Date: 15 Jan 96





- - - - - - - - - - - - - - - - - -