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Add a photoServings: 4
Ingredients
- 4 lb Beef roast
- 4 Tbsp. Curing salt
- 6 x Garlic cloves, peeled
- 3 x Bay leaves
- 1/8 tsp Whole cloves (3)
- 2 Tbsp. Whole coriander seeds
- 2 Tbsp. Whole peppercorns
- 3 tsp Whole mustard seeds
- 1/4 c. Brown sugar
Directions
- Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend till coarsely minced. (Note: works just as well to leave spices whole, just break up the bay leaves a little). Add in brown sugar. Set aside.
- Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL Tbsp. of curing salt PER Lb. OF MEAT. (Note: I use Morton's TenderQuick (tm).)
- Add in measured curing salt to spice mix you set aside. Rub spice mix into roast, pressing in well.
- Measure roast at thickest point. Place into heavy freezing bag and close securely. Place in shallow pan in refrigerator. Cure 5 days per inch of measured thickness, turning bag daily.
- At end of curing time wrap and freeze or possibly cook in your favorite corned beef recipe.
- To cook: Drain juices, if you like rinse thoroughly under cool running water to remove extra salt and spice pcs, wrap in foil and bake sealed at 300 degrees 2 to 3 hrs or possibly till tender. Or possibly use in any corned beef recipe.
- Dorothy Flatman's
- Note: I have used this recipe with excellent results on both beef and venison roasts. Our family favorite is beef bottom round roast well trimmed. The flavor is very close to Shenson's Old Fashioned
- (tm) in flavor. The meat is a nice red in appearance when cooked much like the recipes calling for saltpeter preserving.
- I have set the serving size on this to match the size of roast we most commonly use, and adjusted the spices accordingly from the original recipe.
- If you use a different size roast, just have your recipe program calculate the amount of ingredients for the new "Serving Size".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 426g | |
| Recipe makes 4 servings | |
| Calories 1029 | |
| Calories from Fat 526 | 51% |
| Total Fat 58.42g | 73% |
| Saturated Fat 19.52g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 476mg | 20% |
| Potassium 1286mg | 37% |
| Total Carbs 19.13g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 13.57g | 9% |
| Protein 101.5g | 162% |
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