Corned Beef (How To Cure Your Own) - BigOven 72829

Corned Beef (How To Cure Your Own)

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Corned Beef (How To Cure Your Own)"

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Try this Corned Beef (How To Cure Your Own) recipe, or contribute your own. "Sausage" and "Meats" are two tags used to describe Corned Beef (How To Cure Your Own).

"What a great recipe! The instructions are very clear, it was a no-brainer to follow and the meat turned out FANTASTIC!! Of course it's a little time consuming to marinade for a week, but SO worth it, TY for the amazing corned beef sandwiches that this made!"

- Corwin26

Ingredients

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5 lb Boneless Beef Roast*
2 tb Sugar
2 qt Water
3 cn Light Beer; (12 oz. each)
1 tb Dry minced onion
1/4 c Bottled Italian Dressing
SANDWICH INGREDIENTS
10 Peppercorns; (optional)
2 cl Garlic; peeled & sliced
1/2 c table salt
2 tb Pickling spices

Original recipe makes 1 Servings

Servings  

Preparation

* 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" on Mar 12, 1998

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What a great recipe! The instructions are very clear, it was a no-brainer to follow and the meat turned out FANTASTIC!! Of course it's a little time consuming to marinade for a week, but SO worth it, TY for the amazing corned beef sandwiches that this made!
Corwin26 1 year ago
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