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BEEF!
Feb 15, 2005 16:29:39 GMT -5
Post by Peanutcat on Feb 15, 2005 16:29:39 GMT -5
And just in time for St. Patty's Day!(note: this takes at least three weeks to do, so start early!):
CORNED BEEF
5 - 6 lbs. beef 2 Tbs. paprika 1/2 tsp. saltpeter 3 Tbs. mixed pickling spices 6 cloves garlic, minced 3/4 cup salt 3 Tbs. sugar 2 quarts water
Place beef in large, covered container. Dissolve saltpeter and salt in teh water, add rest of ingredients and mix well. Pour over beef, cover and refrigerate for 3 or more weeks, turning meat daily. When ready, remove meat, rinse, and boil until tender. Add carrots, cabbage, and taters as needed. If you don't wanna use so much beef, just use what you want, and make sure teh brine covers teh meat. This will keep for a while, so you can get several meals outta it, depending on how much you like corned beef!
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BEEF!
Feb 15, 2005 16:41:55 GMT -5
Post by Antsy McPants on Feb 15, 2005 16:41:55 GMT -5
And just in time for St. Patty's Day!(note: this takes at least three weeks to do, so start early!): CORNED BEEF 5 - 6 lbs. beef 2 Tbs. paprika 1/2 tsp. saltpeter 3 Tbs. mixed pickling spices 6 cloves garlic, minced 3/4 cup salt 3 Tbs. sugar 2 quarts water Place beef in large, covered container. Dissolve saltpeter and salt in teh water, add rest of ingredients and mix well. Pour over beef, cover and refrigerate for 3 or more weeks, turning meat daily. When ready, remove meat, rinse, and boil until tender. Add carrots, cabbage, and taters as needed. If you don't wanna use so much beef, just use what you want, and make sure teh brine covers teh meat. This will keep for a while, so you can get several meals outta it, depending on how much you like corned beef! Now that's great! My favorite meal! Is it more cost effective to do it this way, or to just by teh brisquet from teh grocery store?
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BEEF!
Feb 15, 2005 16:58:44 GMT -5
Post by Peanutcat on Feb 15, 2005 16:58:44 GMT -5
Now that's great! My favorite meal! Is it more cost effective to do it this way, or to just by teh brisquet from teh grocery store? Don't know about cost, just know that it tastes much, much better than buying corned beef at teh store!
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BEEF!
Feb 24, 2005 15:04:57 GMT -5
Post by Peanutcat on Feb 24, 2005 15:04:57 GMT -5
SALAMI
5 pounds ground beef 1 Tbs. garlic powder 1 Tbs. liquid smoke 5 Tbs. curing salt 1 Tbs. black pepper 1 Tbs. mustard seed 2 tsp. ground coriander
Mix all ingredients well. Refrigerate for 4 days, mixing well each day. On 4th day, form into 2 logs and bake for 8 hours at 200 degrees, turning logs 2 or 3 times. Turn heat up to 325 degrees for last 30 min.
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BEEF!
Feb 24, 2005 15:05:31 GMT -5
Post by Peanutcat on Feb 24, 2005 15:05:31 GMT -5
SAUERBRATEN
4 lbs. boneless chuck or rump roast 2 sliced onions 2 tsp. salt 2 bay leaves 1/2 parsnip, sliced 12 peppercorns 2 carrots, sliced 6 whole cloves 12 juniper berries 3 cloves garlic, sliced 2 cups wine vinegar
1. Put all ingredients except vinegar in a large bowl with tight-fitting lid 2. Bring vinegar to a boil. Pour over beef, cover and refrigerate at least 3 days. 3. Remove meat and dry with paper towels. 4. In heavy pot, add meat and brown on all sides. Add 2 cups marinade and vegetables, cover tightly and simmer gently, about 2-1/2 to 3 hours. Remove meat to a platter. Strain liquid. 5. Make gravy by melting 1 stick butter. Add 1 tsp. sugar and 1/4 cup flour. Cook roux over low heat and let it get as dark as possible, stirring constantly. Slowly add liquid from meat and cook until gravy is thick, adding water if you need to.
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