Corned Beef (How To Cure Your Own) Recipe

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Servings: 1



  1. * About 10" long, 4 to 5" wide and about 2" thick with just a thin covering of fat on one side.
  2. Place meat in an accommodating glass or possibly plastic refrigerator container. Mix all other ingredients together in saucepan or possibly bowl & pour over meat.
  3. Seal tightly with lid or possibly plastic wrap, secured with rubber band.
  4. Chill meat mix for 7 days. Once a day turn meat over in marinade.
  5. On 7th day, remove from marinade & soak meat in cool water, covered, from water, draining it well.
  6. Prepare for sandwiches this way: Place liquid removed, cured, beef roast in an accommodating pot. Add in beer, Italian Dressing & peppercorns and bring to boil. Cover & reduce heat to gentle simmer for 2 1/2 hrs. Remove from beer mix. Add in only 1 c. of beer mix to beef in a shallow, small oblong roasting pan. Seal in plastic wrap & chill several hrs or possibly overnight. Place in oven to bake at 350 degrees F for 1 1/2 hrs, sealing pan in foil. Cold & slice across grain for sandwiches. Slices best when well chilled. Freeze in family portions, sliced, to thaw & serve in 3 months. Chill well-wrapped, to use in 4 or possibly 5 days. Allow 1/2 pound per serving.
  7. OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind), mixing in equal parts with Dry Vermouth, sufficient to submerge beef instead of mix given above.


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