CORNED BEEF(from scratch)

British Beef

Once you get the amount of time and amount of tender quick perfected for whatever type/size of meat you are using, then the seasonings can be increased. I recommend that you make a half recipe of this if it is your first try.

Ingredients

  • 2 lbs. English Cut Beef or your favorite brisket etc.
  • 1/2 cup Morton Tender Quick
  • 1/2 cup mixed pickling spices (whole Bay leaves, peppercorns etc)
  • 3 cups water

Directions

Bring water and pickling spices to a boil. Add other flavorings if desired. Allow to cool completely and store covered in the fridge. Sprinkle tender quick on all sides of the meat. Allow meat to sit for 2 hours covered in the fridge. Add picklling spice and liquid to bowl with meat. Submerge the meat with the weight of a small plate. Cover and refrigerate overnight. Rinse meat and soak in fresh water for 2 hours. Cook as desired.


The first mistake everyone makes is using too much salt or tender quick, and the result is that the meat is too salty even after a lengthy soak in fresh water. Make a cut in the meat to see how far the pickle brine has penetrated. When the center is almost reached, you can stop curing. When cooked the fresh corned beef will be bright pink. Hope this works for you and that you can find Morton tender Quick in Mexico. Good luck..

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Submitted 6/13/05.
Source: William Bohannon
Submitted By: Eileen Werth
crzylegs@erols.com
CORNED BEEF(from scratch)