Try this Corned Beef (How To Cure Your Own) recipe, or contribute your own.
Suggest a better description* 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 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 Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (3509g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 479 | ||
Calories from Fat: 150 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 56812.7mg | 1959 % | |
Potassium 131.8mg | 3 % | |
Total Carbohydrate 85.3g | 25 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 84.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 479
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