Preserving Meats: Corned Beef 17 by Recipe Cottage

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	Corned Beef 17

		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.