| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Beef, Canadian, Meat |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Rump roast or brisket |
| 8 |
c |
Water |
| 1 |
c |
Salt |
| 3 |
T |
Sugar |
| 2 |
|
Bay leaves |
| 12 |
|
Pepper Corns |
| 2 |
|
Garlic clove, crushed |
| 4 |
t |
Pickling spice, mixed |
INSTRUCTIONS
In a large pot or crock mix all the ingredients with the water. Place
the roast of beef in the pot and cover with a lid and add a heavy
weight to it. Leave in the brine for at least 3 days,longer prefered.
You may now begin to cook the corned beef if you like. Add an extra
garlic clove and another teaspoon of pickling spice, bring to boil and
simmer for about 5 hours. 1/2 hour before the meat is done, tender,
add potatoes and quartered cabbage. Carrots optional. Posted by Dave
Drum to the Fidonet Recipes echo 1-98 Posted to MM-Recipes Digest by
"Rfm" <Robert-Miles@usa.net> on Sep 26, 98
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