Side Pannel
Corned Beef
Ingredients List
- 4 qt Hot water
- 2 c Coarse salt
- 1/4 c Sugar
- 2 tb Pickling spice
- 1 1/2 ts Saltpeter or sodium nitrate
Directions
WHEN COOL, POUR OVER
5 lb Piece of beef brisket *
ADD
3 Cloves garlic
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.
5 lb Piece of beef brisket *
ADD
3 Cloves garlic
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.
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