Text 34365, 79 rader
Skriven 2013-03-04 02:22:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34349 av Janis Kracht (1:261/38)
Ärende: Corned beef
===================
 -=> On 03-03-13  15:24,  Janis Kracht <=-
 -=> spoke to Nancy Backus about Re: Shopping for the army <=-

 JK> Could be.. but I'd have to check the listed ingredients.  A 
 JK> long time ago, I corned a chunk of beef.. It wasn't 
 JK> terribly hard, but sure took a while IIRC. Now I'll have to 
 JK> see if I still have that recipe :)
 
Here is the one that we use.  We have a eye of round turning into corned
beef getting ready for St. Patricks.  Brisket seems to be almost as
expensive as steak:-}}

If corned beef brisket goes on sale mid March we will probably get a
couple to turn into pastrami using my smoker.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Home Cured Corned Beef
 Categories: Preserving, Meat
      Yield: 4 Servings
 
      4 lb Beef roast
      4 tb Curing salt
      6    Garlic cloves, peeled
      3    Bay leaves
    1/8 ts Whole cloves (3)
      2 tb Whole coriander seeds
      2 tb Whole peppercorns
      1 tb Whole mustard seeds
    1/4 c  Brown sugar
 
  Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
  mustard seed in blender.  Blend until coarsly chopped. (Note: works
  just as well to leave spices whole, just break up the bay leaves a
  little). Add brown sugar. Set aside.
  
  Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL
  TABLESPOON of curing salt PER POUND OF MEAT. (Note: I use Morton's
  TenderQuick <tm>.)
  
  Add measured curing salt to spice mixture you set aside. Rub spice
  mixture 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 cook in your favorite corned
  beef recipe.
  
  To cook: Drain juices, if desired rinse thoroughly under cold running
  water to remove extra salt and spice pieces, wrap in foil and bake
  sealed at 300 degrees 2 to 3 hours or until tender. Or 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".
  
  SOURCE: Adapted by Dorothy Flatman from a recipe in the Oregonian
  FOODday From: Dorothy Flatman                 Date: 03-01-95 Cooking
 
MMMMM


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