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Corned Beef

5 lb boneless beef roast, 10" x 5" x 2" with a thin covering of fat
2 tb sugar
1/2 c table salt
2 qt water
2 cloves garlic, peeled and sliced
2 tb pickling spices
1 tb dry minced onion

3 12-oz cans beer
1/4 c bottled Italian dressing
10 peppercorns (optional)

Place meat in an accomodating glass or plastic refrigerator container.
Mix all remaining ingredients together in saucepan or bowl and pour
over meat. Seal tightly with lid or plastic wrap, secured with
rubber band. Refrigerate meat mixture for 7 days. Once a day turn
meat over in marinade. On 7th day, remove from marinade and soak meat
in cold water, covered, from water, draining it well.

Place drained, cured, beef roast in an accomodating pot. Add beer,
Italian Dressing and peppercorns and bring to boil. Cover and reduce
heat to gentle simmer for 2 1/2 hours. Remove from beer mixture.
Add only 1 cup of beer mixture to beef in a shallow, small oblong
roasting pan. Seal in plastic wrap and refrigerate several hours
or overnight. Place in oven to bake at 350 degrees F for 1 1/2
hours, sealing pan in foil. Cool and slice across grain for
sandwiches. Slices best when well chilled. Freeze in family
portions, sliced, to thaw and serve in 3 months. Refrigerate
well-wrapped, to use in 4 or 5 days. Allow 1/2 lb. per serving.


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