*  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
  
 
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving