This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Home-Cured Corned Beef
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Make your own corned beef at home with our delicious recipe. The right herbs and spices to create the perfect flavor, and our easy-to-follow instructions will guide you through the process.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
10 pounds beef roast
curing salt
2/3 cup pickling spice
10 whole cloves
1/3 cup mustard seed
1/3 cup peppercorns
2/3 cup brown sugar
2 bay leaves
2 1/2 teaspoons saltpeter for color, optional
2 1/2 tablespoons garlic, crushed
directions
Combine garlic, bay leaves, cloves, peppercorns, and mustard seed in blender. Blend until coarsely chopped. Add brown sugar. Set aside.
Trim roast (venison, beef, etc.), weigh and measure 1 level Tablespoon of curing salt per pound. 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.
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 F 2 to 3 hours or until tender. Or use in any corned beef recipe.
added by
luckytrim
nutrition data
1086 calories, 76 grams fat, 25 grams carbohydrates, 75 grams protein per serving.
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