CORNED BEEF

(Submitted by Eric)

Eric writes: "Long labor of love on this one!"

INGREDIENTS

One eye of round roast, 4-6 pounds

1/2 cup chopped onions

1/2 cup chopped carrots

1/4 cup coarse kosher salt

1 tablespoon coarse ground black pepper

1 tablespoon sugar

2 teaspoons allspice

2 teaspoons thyme

1 teaspoon sage

1 teaspoon paprika

6 crumbled bay leaves

1 tablespoon mustard seeds

4 cloves garlic, crushed

1 tablespoon saltpeter

1/4 cup warm water

1 baking bag, or a "Seal-a-Meal" bag

In a non-reactive bowl, add the salt, sugar, saltpeter, and warm water. Stir to dissolve. Blend the spices together, and on a sheet of waxed paper, rub them into the meat. Place the meat into the bag, and add the remaining spices from the waxed paper into the bag. Add the carrots and onions to the bag. Pour the salt and sugar mixture into the bag, and remove as much air as you can and seal Knead the meat to press the mixture into the meat. Place the bag into a glass roasting pan and place on the lower shelf of the refrigerator. Turn and press the meat daily. The curing process takes about 10 days, but can be allowed to go on for three weeks.

When cured, the meat can be soaked over night covered in water in the refrigerator to remove some of the salt. Bake on a rack in the oven as you would a roast, using standard heats and times. Enjoy!

About Eric: Eric's email address is SonicXcove@aol.com.

Other recipes submitted by Eric:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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