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Ingredients
1 (4 lb) Beef roast
4 Tablespoons curing salt
6 Garlic cloves, peeled
3 Bay leaves
5 Whole cloves
2 Tablespoons whole coriander seeds
2 Tablespoons whole peppercorns
1 Tablespoons whole mustard seeds
1/4 Cup brown sugar
Instructions
Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend until coarsely chopped. Add brown sugar. Set aside.
Trim roast, 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 300F 2 to 3 hours or until tender.
Or use in any corned beef recipe.