Recipe - Home Cured Corned Beef

4 pound Beef roast
4 tablespoon Curing salt
6 Garlic cloves, peeled
3 Bay leaves
1/8 teaspoon Whole cloves (3)
2 tablespoon Whole coriander seeds
2 tablespoon Whole peppercorns
3 teaspoon Whole mustard seeds
One fourth cup Brown sugar

Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and
mustard seed in blender. Blend until coarsely chopped. (Note: works just
as well to leave spices whole, just break up the bay leaves a little). Add
brown sugar. Set aside.

Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL TABLESPOON of
curing salt PER POUND OF MEAT. (Note: I use Morton's TenderQuick tm.)

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 or cook in your favorite corned beef
recipe.

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 300
degrees 2 to 3 hours or until tender. Or use in any corned beef recipe.

Dorothy Flatman's Note: I have used this recipe with excellent results on
both beef and venison roasts. Our family favorite is beef bottom round
roast well trimmed. The flavor is very close to Shenson's Old Fashioned
tm in flavor. The meat is a nice red in appearance when cooked much like
the recipes calling for saltpeter preserving.
I have set the serving size on this to match the size of roast we most
commonly use, and adjusted the spices accordingly from the original recipe.
If you use a different size roast, just have your recipe program calculate
the amount of ingredients for the new "Serving Size".

SOURCE: Adapted by Dorothy Flatman from a recipe in the Oregonian FOODday
From: Dorothy Flatman Date: 081997 Cooking

Posted to MMRecipes Digest V4 #4 by "Rfm" RobertMiles@usa.net on Feb
01, 99