• Prep Time:
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  • Serves: 1 Servings

Corned Beef

  • Recipe Submitted by on

Category: 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.

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