| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Canadian, Meat, Beef |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Rump roast or brisket |
| 8 |
c |
Water |
| 1 |
c |
Salt |
| 3 |
tb |
Sugar |
| 2 |
|
Bay leaves |
| 12 |
|
Pepper Corns |
| 2 |
|
Garlic clove,crushed |
| 4 |
ts |
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
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”