Recipe - Corned Beef (How To Cure Your Own)

5 pound Boneless Beef Roast*
2 tablespoon Sugar
One half cup Table salt
2 qt Water
2 cl Garlic; peeled & cut or sliced up
2 tablespoon Pickling spices
1 tablespoon Dry minced onion

SANDWICH INGREDIENTS
3 cn Light Beer; (12 oz. each)
One fourth cup Bottled Italian Dressing
10 Peppercorns; (optional)

* about 10" long, 4 to 5" wide and about 2" thick with just a thin covering
of fat on one side.

Place meat in an accommodating glass or plastic refrigerator container. Mix
all remaining ingredients together in saucepan or bowl & pour over meat.
Seal tightly with lid or plastic wrap, secured with rubber band.
Refrigerate meat mixture for 7 days. Once a day turn meat over in marinade.
On 7th day, remove from marinade & soak meat in cold water, covered, from
water, draining it well.

Prepare for sandwiches this way: Place drained, cured, beef roast in an
accommodating pot. Add beer, Italian Dressing & peppercorns and bring to
boil. Cover & reduce heat to gentle simmer for 2 One half hours. Remove from
beer mixture. Add only 1 cup of beer mixture to beef in a shallow, small
oblong roasting pan. Seal in plastic wrap & refrigerate several hours or
overnight. Place in oven to bake at 350 degrees F for 1 One half hours, sealing
pan in foil. Cool & slice across grain for sandwiches. Slices best when
well chilled. Freeze in family portions, cut or sliced up , to thaw & serve in 3
months. Refrigerate wellwrapped, to use in 4 or 5 days. Allow One half lb. per
serving.

OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind), mixing in
equal parts with Dry Vermouth, sufficient to submerge beef instead of
mixture given above.

Source: Gloria Pitzers' Secret Fast Food Recipes 1976 reprinted 1985 From:
Sandy May Date: 15 Jan 96
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 12,
1998