Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Home-cured Corned Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Pound(s) Beef roast
1/4 Cup(s) Curing salt
1/4 Cup(s) Pickling spice
4 Whole cloves
1/8 Cup(s) Peppercorns
1/4 Cup(s) Brown sugar
1 Teaspoon(s) Saltpeter, for color opt
1 Tablespoon(s) Garlic cloves, crushed
Directions:
98

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns,
andmustard seed in blender. Blend until coarsly chopped. Add brown
sugar.Set aside.Trim roast (venison, beef, etc.), weigh and measure 1
level Tablespoonof curing salt per pound. Add measured curing salt to
spice mixture youset aside.Rub spice mixture into roast, pressing in
well. Measure roast atthickest point. Place into heavy freezing bag
and close securely. Placein shallow pan in refrigerator. Cure 5 days
per inch of measuredthickness, turning bag daily.At end of curing time
wrap and freeze.To cook: Drain juices, if desired rinse thoroughly
under cold runningwater to remove extra salt and spice pieces, wrap in
foil and bakesealed at 300 degrees 2 to 3 hours or until tender. Or
use in anycorned beef recipe.Dorothy's comments: This recipe has been
tested by my whole family onboth beef and venison with the results that
if I do not have one eitherin process or residing in the freezer ready
for instant cooking Icertainly hear about my oversight! It has become
the most requested topof the list for both Birthday and Christmas
giftlists. For ease inconverting the ratio of meat to spices I have set
my serving size to themost often used size of roast by my family. I
have used this on severaldifferent cuts of meat, however, our favorite
is bottom round. RecentlyI became lazy and instead of grinding the
spices in my blender I leftthem whole. The result was exactly the same
in flavor and since I hateto bite into a spice by mistake and rinse
them off before I cook thecorned beef, it made the rinsing task a whole
lot easier! I haven'ttried using brisket myself, however since that
seems to be the only cutof meat that you can get as corned beef in the
supermarkets around whereI live, I imagine it would work fine.
Actually, avoiding brisket was onereason I decided to corn all my own
meat at home! IMHO briskets "might"make good doorstops! Seriously
though, the main reason we don't care forbrisket is only because mostly
it has a high amount of fat. The corningprocess does such a good job of
tenderizing that there is no problemwith the toughness. Our favorite
cut of meat to corn is the bottom roundsince it seems to be a leaner
cut of meat. Usually I just cook thecorned beef in the oven with a few
potatoes, carrots and celery with it.Or my husband likes to wrap it in
foil and cook it on the barbecuegrill, unwrapping and browning it the
last 15 to 20 minutes of thecooking time.Sylvia's comments: on brisket,
it produced a very flavorful corned beef,usable after about 12 hours in
the crockpot. I substituted 4 tbpickling spice for 3 bay leaves, 2 tb
coriander seeds, and 1 tb mustardseed. I also used whole spices without
grinding them.Brought to you by Sylvia SteigerPosted to MM-Recipes
Digest by "Rfm" <Robert-Miles@usa.net> on Sep 26,


Scale this recipe to Servings [?]