 |
Corned Beef
 Print Version |
 Email To A Friend
4 lb. fresh beef brisket
1/2 box pickling spices
3 cloves garlic, crushed
2 tablespoons saltpeter from your druggist
6 tablespoons salt
1 teaspoon black pepper
1/4 teaspoon red pepper
Stab the brisket all over with an ice pick and place in a deep dish. Make a brine with all other ingredients. Pour over meat and add enough water to cover meat. Place a cover on the container and refrigerate for 14 days.
Turn meat every day and re-cover. After the 14th day, remove from brine and boil until tender. If you find a smaller brisket, use the same pickling mixture.
Print |
Back to Amish and Pennsylvania Dutch Recipes |
Back to Main Recipe Page
|
