A
Beef product associated with the
Irish on
Saint Patrick's Day (usually with
Cabbage] and in the
uk as a
delicacy.
A Recipe for Corned Beef
Ingredients
2 lbs (.9 kg).
English Cut
beef roast or your favorite
brisket etc.
1/2 cup (125 ml) Morton Tender Quick
1/2 cup (125 ml) mixed
pickle spice (whole
bay leaves,
peppercorns etc)
3 cups (700 ml) water
Preparation
Bring
water and
pickle spice to a boil.
Add other flavorings if desired.
Allow to cool completely and store covered in
fridge.
Sprinkle tender quick on all sides of the meat.
Allow
meat to sit for 2 hours covered in fridge.
Add pickle spice and liquid to bowl with meat.
Submerge the meat with the weight of a small plate.
Cover and refrigerate over night.
Rinse meat and soak in fresh water for 2 hours.
Cook as desired.
Comments
Once you get the amount of time and amount of tenderquick perfected for whatever type/size of meat you are using then the
seasonings can be increased. I recomend that you make a half
recipe of this if it is your
first try.
The first mistake everyone makes is to use too much
salt even after a lengthy soak in fresh water. Make a cut in the meat to see how far the
pickle salt has
penetrated. When the center is almost reached you can stop the
curing. When cooked the
fresh Corned beef will be bright
pink. The kind of whole corned beef
brisket sold in the bag is highly
seasoned. To do this type just replace the fresh soaking water with a
spicy marinade.