product associated with the Irish
on Saint Patrick's Day
(usually with Cabbage
] and in the uk
as a delicacy
A Recipe for Corned Beef
2 lbs (.9 kg). English
Cut beef roast
or your favorite brisket
1/2 cup (125 ml) Morton Tender Quick
1/2 cup (125 ml) mixed pickle spice
(whole bay leaves
3 cups (700 ml) water
spice to a boil.
Add other flavorings if desired.
Allow to cool completely and store covered in fridge
Sprinkle tender quick on all sides of the meat.
to sit for 2 hours covered in fridge.
Add pickle spice and liquid to bowl with meat.
Submerge the meat with the weight of a small plate.
Cover and refrigerate over night.
Rinse meat and soak in fresh water for 2 hours.
Cook as desired.
Once you get the amount of time and amount of tenderquick perfected for whatever type/size of meat you are using then the seasonings
can be increased. I recomend that you make a half recipe
of this if it is your first try
. The first mistake
everyone makes is to use too much salt
even after a lengthy soak in fresh water. Make a cut in the meat to see how far the pickle
salt has penetrated
. When the center is almost reached you can stop the curing
. When cooked the fresh
Corned beef will be bright pink
. The kind of whole corned beef brisket
sold in the bag is highly seasoned
. To do this type just replace the fresh soaking water with a spicy marinade