Preserving Meats: Corned Beef 07 by Recipe Cottage

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	Corned Beef 07

		Home-Cured Corned Beef Yield: 4 servings 4 lb beef roast 4 tb curing salt 6 garlic cloves, peeled 3 bay leaves 1/8 ts whole cloves (3) 2 tb whole coriander seeds 2 tb whole peppercorns 1 tb whole mustard seeds 1/4 c brown sugar Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend until coarsly chopped. Add brown sugar. Set aside. Trim roast (venison, beef, etc.), weigh and measure 1 level Tablespoon of curing salt per pound. Add measured curing salt to spice mixture you set aside. Rub spice mixture into roast, pressing in well. Measure roast at thickest point. Place into heavy freezing bag and close securely. Place in shallow pan in refrigerator. Cure 5 days per inch of measured thickness, turning bag daily. At end of curing time wrap and freeze. To cook: Drain juices, if desired rinse thoroughly under cold running water to remove extra salt and spice pieces, wrap in foil and bake sealed at 300 degrees 2 to 3 hours or until tender. Or use in any corned beef recipe.