Corned Beef

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Corned Beef Ingredients

4 qt Hot water	WHEN COOL, POUR OVER
2 c Coarse salt	5 lb Piece of beef brisket *
1/4 c Sugar	ADD
2 tb Pickling spice	3 Cloves garlic
1 1/2 ts Saltpeter or sodium nitrate

Instructions for Corned Beef

Weight meat to keep it submerged, and cover pot. * or tongue which has been placed in a deep enameled pot or stoneware jar. Cure in refrigerator 3 weeks, turning meat every 5 days. This salted beef actually has nothing to do with corn but got its name in Anglo-Saxon times when a granular salt the size of a kernel of wheat++"corn," of course, to a Briton++was used to process it. To corn, If it is to be stored, wash in lukewarm water, dry thoroughly, then wrap in layers of heavy paper and hang in a cool, dry place. Posted by Stephen Ceideberg; November 18 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: BeefCuisine: Uncategorized