| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Saxon | Beef, Ceideburg 2 | 1 | Servings |
INGREDIENTS
| 4 | qt | Hot water |
| 2 | c | Coarse salt |
| 1/4 | c | Sugar |
| 2 | tb | Pickling spice |
| 1 1/2 | ts | Saltpeter or sodium nitrate |
| 5 | lb | Piece of beef brisket * |
| 3 | Cloves garlic |
INSTRUCTIONS
WHEN COOL, POUR OVER ADD Weight meat to keep it submerged, and cover pot. * or tongue which has been placed in a deep enameled pot or stoneware jar. Cure in refrigerator 3 weeks, turning meat every 5 days. This salted beef actually has nothing to do with corn but got its name in Anglo-Saxon times when a granular salt the size of a kernel of wheat++"corn," of course, to a Briton++was used to process it. To corn, If it is to be stored, wash in lukewarm water, dry thoroughly, then wrap in layers of heavy paper and hang in a cool, dry place. Posted by Stephen Ceideberg; November 18 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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