Homemade Corned Beef
By: Anonymous
Published: Wednesday, December 16, 2009 - 11:12pm

Ingredients




5 pounds beef rump roast (or double thick sliced 
Preparation

1 12 garlic slivers (3 cloves garlic, quartered) 2 12 whole cloves 3 1/3 c. tenderquick salt 4 2 c. cold water 5 Cut pockets in the beef and insert garlic slivers and whole cloves. Place in plastic or glass container and cover with brine made of tenderquick and water. (Be sure meat is covered with brine. If necessary, make additional brine in like proportions. Refrigerate for 10-12 days. Drain, pick out cloves and garlics, wash with cold water. Cover with cold water and simmer several hours until tender. This recipe can also be made with venison. 








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Yield:




4.0 servings





Added:

    Wednesday, December 16, 2009 - 11:12pm  


Creator: 

Anonymous 










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Preparation

 1  12 garlic slivers (3 cloves garlic, quartered)  2  12 whole cloves  3  1/3 c. tenderquick salt  4  2 c. cold water  5  Cut pockets in the beef and insert garlic slivers and whole cloves. Place in plastic or glass container and cover with brine made of tenderquick and water. (Be sure meat is covered with brine. If necessary, make additional brine in like proportions. Refrigerate for 10-12 days. Drain, pick out cloves and garlics, wash with cold water. Cover with cold water and simmer several hours until tender. This recipe can also be made with venison.