Ingredients
- 5 to 6 lb. lean shoulder roast
- 4 c. water
- 1/2 c. salt
- 1 1/2 TBS sugar
- 1 to 2 bay leaves
- 1 clove garlic, minced
- 1/2 package mixed pickling spices, tied in cheesecloth
- 1/2 tsp. saltpetre, dissolved in 1/4 c. warm water
- 1 tsp. gelatine
Directions
Combine ingredients, except for meat & gelatin. Stir well. Place meat in earthenware crock, china, or glass bowl. Pour mixture over meat. Cover with a plate & weight down. Leave in brine for at least 30 hours, turning occasionally.
To cook: cover meat with fresh water. add spice bag again. Heat and simmer 2 hours. Add the gelatine, dissolved, to stock. Stir well and leave in crock to cool. For pinker meat, you may add a little more saltpetre.
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Submitted 6/13/05.
Source: The St. Paul's Sampler
Submitted By: C Mahoney
kmahoney@infoave.net
Corned Beef