Corned beef (how to cure your own)

1 Servings

Ingredients

Quantity Ingredient
5 pounds Boneless Beef Roast*
2 tablespoons Sugar
½ cup Table salt
2 quarts Water
2 cloves Garlic; peeled & sliced
2 tablespoons Pickling spices
1 tablespoon Dry minced onion
3 cans Light Beer; (12 oz. each)
¼ cup Bottled Italian Dressing
10 Peppercorns; (optional)

Directions

SANDWICH INGREDIENTS

* about 10" long, 4 to 5" wide and about 2" thick with just a thin covering of fat on one side.

Place meat in an accommodating 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 accommodating pot. Add beer, Italian Dressing & peppercorns and bring to boil. Cover & reduce heat to gentle simmer for 2½ 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 ½ 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 ½ 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

Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 12, 1998

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