Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Corned Beef 10

Print this Recipe    Corned Beef 10

Corned Beef

4 lb piece of corned beef, drained
8 bay leaves coarsely crumbled
7 large cloves garlic, coarsely choppeed
1 Tablespoon mustard seeds, bruised
2 teaspoons cracked black peppercorns
1 Tablespoon coarse salt
3 dried hot peppers, seeds removed and crumbled, or 1 teaspoon crushed dried
red pepper flakes
1/2 teaspoon ground coriander

Lay the meat on a piece of foil large enough to wrap the meat
completely.

Combine all the seasonings in a bowl and rub this mixture hard into
the corned beef, covering all surfaces. Wrap closely and enclose
in a large plastic bag.

Tie the bag securely at the neck, then refrigerate meat 3 to 5
days. Turn daily.

Leave the seasonings on the meat and cover to a depth of 2 inches
with cold water in a large pot. Cook at a very very slow simmer,
partly covered, turn every so often and replace water, when necessary
with boiling water to keep meat covered. Cook meat until it is
very tender when pierced with a long fork; this should take 3 to
5 hours.

Let the meat partially cool, uncovered, in the broth. It will keep
in the refrigerator for at least a week. To reheat, slice thinly
and steam the slices just until they are hot. You can use the
broth to cook cabbage, potatoes, whatever.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.