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Corned Beef Recipe

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This recipe for Corned Beef is from The Nuts & Bolts of Wilma's Creative Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 pounds beef brisket
⅔ c pickling salt
2 tsp salt petre (saltpeter)
4 qt. boiling water

⅔ c pickling spice
2 garlic cloves, minced
¼ tsp black pepper
¼ tsp cinnamon
⅓ c brown sugar
Paprika
Directions:
Directions:
Mix pickling salt and salt petre into boiling water. Let cool.
Submerge beef into this mixture in a stone crock. Weigh it down with a heavy bowl and leave for 10 days.
Drain the meat. Roll meat in mixture of pickling spice, garlic, black pepper, cinnamon and brown sugar. Submerge into cold water and simmer on stove for 2 ½ hours, keeping meat well covered in liquid. Cool and rub with paprika.

The salt petre keeps the color in the meat. I usually by the beef brisket at Miller's Meats on St. Mary's Road, Winnipeg.
Personal Notes:
Personal Notes:
Ken has become the corned beef guru in the family now.

 

 

 

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