Homemade Corned Beef (Using Eye of Round Roast)
(Shared recipe submitted by Eric.)
Eric writes: "Long labor of love on this one!"
- One eye of round roast, 4 to 6 pounds
- 1/4 cup coarse kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon saltpeter
- 1/4 cup warm water
- 1 tablespoon coarse ground black pepper
- 2 teaspoons allspice
- 2 teaspoons thyme
- 1 teaspoon sage
- 1 teaspoon paprika
- 6 crumbled bay leaves
- 1 tablespoon mustard seeds
- 4 cloves garlic, crushed
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- One baking bag or vacuum sealer 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, 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 covered with water and soaked overnight 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 e-mail address is SonicXcove@aol.com.