Mrs malsbury's corned beef
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -MM BY H PEAGRAM | ||
| 5 | pounds | Brisket |
| 1 | ounce | Whole Black Pepper |
| 1 | ounce | Whole allspice |
| 6 | Buttons of garlic | |
| 3 | Bay leaves | |
| ½ | teaspoon | Saltpeter |
Directions
Use enough Kosher or Pickling salt mixed with water to float an egg. Use only plastic or enamel coated containers. Metal does something.
Let meat stand in brine 24 hours. Throw this brine away and add fresh water, salt (to float an egg) and spices. Let stand 2 weeks in refrigerator turning over daily.
Shared By: Pat Stockett
From: Pat Stockett
Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 12, 1998
Related recipes
- Baked corned beef
- Bbq corned beef
- Company corned beef
- Cooking corned beef
- Corned beef
- Corned beef #2
- Corned beef #3
- Fruited corned beef
- Glazed corned beef
- Home cured corned beef
- Home-cured corned beef
- Honey corned beef
- Jewish style corned beef
- Kilkenny corned beef
- Mrs. malsbury's corned beef
- New england style corned beef
- Old fashion corned beef & cabbage *** mm
- Simmered corned beef
- Smoky corned beef
- Susan rostov's homemade corned beef