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Making your Own Corned Beef
Also the Perfect Corned Beef and Cabbage
2 quarts water
1 cinnamon stick, broken into several pieces
Add the Spices and let cool.
Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour marinade over meat.
. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 10 days.
Note 1: Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink coloring.
Note 2: Bottom round roasts may be substituted for the brisket for a leaner corned beef
These are some shots showing how I make Corned Beef from scratch.
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Last updated March 5, 2012