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Corned Beef (from scratch)
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William Bohannon


  • 2 lbs (.9 kg). English Cut beef roast or your favorite brisket etc.
  • 1/2 cup (125 ml) Morton Tender Quick
  • 1/2 cup (125 ml) mixed pickle spice (whole bay leaves, pepper corns etc)
  • 3 cups (700 ml) water
  • Bring water and pickle spice to a boil.
  • Add other flavorings if desired.
  • Allow to cool completely and store covered in fridge.
  • Sprinkle tender quick on all sides of the meat.
  • Allow meat to sit for 2 hours covered in fridge.
  • Add pickle spice and liquid to bowl with meat.
  • Submerge the meat with the weight of a small plate.
  • Cover and refrigerate over night.
  • Rinse meat and soak in fresh water for 2 hours.
  • Cook as desired.
Once you get the amount of time and amount of tenderquick perfected for whatever type/size of meat you are using then the seasonings can be increased. I recomend that you make a half recipe of this if it is your first try. The first mistake everyone makes is to use to much salt or tender quick and the result is that the meat is too salty even after a lengthy soak in fresh water. Make a cut in the meat to see how far the pickle salt has penetrated. When the center is almost reached you can stop the curing. When cooked the fresh Corned beef will be bright pink. The kind of whole corned beef brisket sold in the bag is highly seasoned. To do this type just replace the fresh soaking water with a spicy marinade.

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