|The Kitchen Project | History Project | Contact Us | About Us||
Search for more Food History and Recipes
on the Kitchen Project
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.
E-Mail The Webmaster email@example.com
© 1998-to present The Kitchen Project
Last updated December 19, 2013