Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Corned Beef 13

Print this Recipe    Corned Beef 13

Corned Beef

4 quarts hot water
2 c pickling salt
1/4 c sugar
2 tb pickling spice
1 1/2 ts saltpeter or sodium nitrate
5 lbs beef brisket or tongue
3 cloves garlic

Combine water, salt, sugar, spices, and saltpeter in a saucepan
over low heat and stir to dissolve salts and sugar. Allow to cool.

Place beef in a deep enameled pot or stoneware jar, and pour the
cooled brine over it. Add the garlic. Weigh down the meat to keep
it submerged and cover the pot. Cure in the refrigerator for three
weeks, turning the meat every five days.

To store, wash in lukewarm water, dry thoroughly, then wrap in
layers of heavy paper and hang in a cool, dry place.

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.