Corned Beef (How To Cure Your Own)
Saved in 3 recipe boxes and 2 cookbooks
|5||pounds||beef roast||boneless, (about 10x5x2 inches), thin covering of fat on one side|
|2||each||garlic clove||peeled and sliced|
|3||each||beer, lite||12 ounce cans*|
|¼||cup||salad dressing, italian||bottled|
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.
Prepare for sandwiches this way: Place drained, cured, beef roast in an accomodating pot.
Add beer, Italian Dressing and peppercorns and bring to boil.
Cover andamp; reduce heat to gentle simmer for 2½ 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℉ (180℃) F for 2½ 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 ½ lb. per serving.
OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind), mixing in equal parts with dry vermouth, sufficient to submerge beef instead of mixture given above.
First published: 1996-01-27 last updated: 2015-01-24