|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
Tip: Try corned beef for more results.
Results 1 - 10 of 10 for curing corned beef
1. To cure the brisket, you ... to cook the corned beef, remove it ... and/or butter. Serve with garlic pickles on the side. Yield: 12 or more servings.
In deep kettle, brown beef chuck in butter. Add tomatoes, okra, and corn. Cover with ... about 5 minutes more. Ready to eat. Cornbread is good with this.
Mix liquid and all other ingredients together. Add to meat. Divide meat in half. Roll in foil. Refrigerate for 2 days. Remove foil. Place on rack in ...
Mix ingredients. Let stand in covered bowl for 24 hours in refrigerated bowl. Shape into 3 large rolls. Bake on broiler pan at 200 degrees for 2 ...
Mix all ingredients very thoroughly and then pound, roll, and shape into 2x8 inch logs. Wrap and chill 24 hours. Unwrap and place logs on broiler ...
Cover corned beef with water; bring ... crisp-tender while meat is baking. Serve meat and sauce on large platter surrounded by cabbage. Makes 6 servings.
Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or 4 rolls. ...
Put 1 quart ... pan and mix "cure" and brown ... (until tender). Add the cabbage and vegetables near end of cooking if desired and cook until just tender.
Mix all ingredients ... in refrigerator. The cure is done, the beef will now keep ... you would a store bought corned beef in water until beef is tender.
Trim meat of ... into crevices. Set beef into a "Magic ... penetrating all sides. Curing takes a minimum ... taste meat and add salt to water if needed.
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